Name: Pat Pet Takrai (Lemon Grass Spicy Vegetables)
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

Disturb us, Lord, when we are too well pleased with ourselves, when our dreams have come true because we have dreamed too little, when we arrive safely because we have sailed too close to the shore. Disturb us, Lord, when with the abundance of things we possess, we have lost our thirst for the waters of life; having fallen in love with life, we have ceased to dream of eternity; and in our efforts to build a new earth, we have allowed our vision of the new Heaven to dim. Disturb us, Lord, to dare more boldly, to venture on wider seas where storms will show your mastery; where losing sight of land, we shall find the stars. We ask you to push back the horizons of our hopes; and to push into the future in strength, courage, hope, and love.

Frances Drake

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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