PAT PET TAKRAI (LEMON GRASS SPICY VEGETABLES)

      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
[ add our full cookbook to your website ] [ Search The Cookbook ]