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Pat Pet Takrai (Lemon Grass Spicy Vegetables)

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      Title: PAT PET TAKRAI (LEMON GRASS SPICY VEGETABLES)
 Categories: Thailand, Vegetables, Vegetarian, Thai
      Yield: 3 Servings
 
      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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