Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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