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