Name: Lemon Grass Spicy Vegetables (Pat Pet Takrai)
Ingredients: 2 lg Dried red chilis coarsely chopped; 1 ts Coarsely chopped galangal; 2 sm Red shallots coarsley chopped; 3 oz Ready-fried beancurd finely diced; Oil; for deep-frying; 2 tb Oil; 1 tb Finely chopped garlic; 1 tb Lemongrass, finely chopped into rings; 1 tb Grated coconut; 2 oz Long beans; coarsely chopped into 1-inch lengths; 1 md Broccoli stem coarsely chopped at an angle into 1-inch lengths; 2 oz Baby sweetcorn roughly chopped at an angle into 1-inch lengths; 1 Carrot; finely chopped into matchsticks; 3 tb Vegetable stock; 2 tb Light soy sauce; 1/2 ts Sugar

Worship empowers serving; serving expresses worship. Godliness requires a disciplined balance between the two. Those who can maintain service without regular personal and corporate worship are serving in the flesh. It doesn’t matter how long they’ve been serving that way or how well others think they serve, they are not striving according to God’s power, as Paul did, but their own… At the same time, one measure of the authenticity of worship (again, both personal and corporate) is whether it results in a desire to serve… Therefore, we must maintain that to be Godly, we should discipline ourselves for both worship and service. To engage in one without the other is, in reality, to experience neither.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Thai, Vegetables, Vegetarian	3	Servings

INGREDIENTS

2	lg	Dried red chilis coarsely chopped
1	ts	Coarsely chopped galangal
2	sm	Red shallots coarsley chopped
3	oz	Ready-fried beancurd finely diced
		Oil; for deep-frying
2	tb	Oil
1	tb	Finely chopped garlic
1	tb	Lemongrass, finely chopped into rings
1	tb	Grated coconut
2	oz	Long beans; coarsely chopped into 1-inch lengths
1	md	Broccoli stem coarsely chopped at an angle into 1-inch lengths
2	oz	Baby sweetcorn roughly chopped at an angle into 1-inch lengths
1		Carrot; finely chopped into matchsticks
3	tb	Vegetable stock
2	tb	Light soy sauce
1/2	ts	Sugar

INSTRUCTIONS

In a mortar, pound together the chilis, galangal and shallots to form a
paste and set aside.  Deep-fry the beancurd dice until crispy brown, drain
and set aside.
Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the
paste, add the lemon grass and coconut, stirring well. Add all the
vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir
well and turn on to a serving dish.
Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by
Vatcharin Bhumichitr Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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