Main 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

Cooking Preparation of the Recipe:

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.

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