| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Thailand, 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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