Lemon Grass Spicy Vegetables (Pat Pet Takrai)

Directions

1. 1

   2 lg Dried red chilis -- coarsely chopped 1 ts Coarsely chopped galangal 2 sm Red shallots -- coarsley chopped 3 oz Ready-fried beancurd

2. 2

   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

3. 3

   coarsely chopped -- into 1-inch lengths 1 md Broccoli stem -- coarsely chopped at an -- angle into 1-inch lengths 2 oz Baby sweetcorn -- rou

4. 4

   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 a

5. 5

   Deep-fry the beancurd dice until crispy brown, drain and set aside

6. 6

   Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown

7. 7

   Stir in the paste, add the lemon grass and coconut, stirring well

8. 8

   Add all the vegetables and briefly stir-fry