| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Thai, Vegetables, Vegetarian | 3 | Servings |
INGREDIENTS
| 2 | Dried red chilis | |
| coarsely chopped | ||
| 1 | t | Coarsely chopped galangal |
| 2 | Red shallots | |
| coarsley chopped | ||
| 3 | oz | Ready-fried beancurd |
| finely diced | ||
| Oil, for deep-frying | ||
| 2 | T | Oil |
| 1 | T | Finely chopped garlic |
| 1 | T | Lemongrass, finely chopped |
| into rings | ||
| 1 | T | Grated coconut |
| 2 | oz | Long beans, coarsely chopped |
| into 1-inch lengths | ||
| 1 | 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 | T | Vegetable stock |
| 2 | T | Light soy sauce |
| 1/2 | t | 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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