| 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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