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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