Pat Pet Takrai (lemon Grass Spicy Vegetables) Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
2 large: Dried red chilis, coarsely chopped
1 tsp: Coarsely chopped galangal,
2 small: Red shallots, coarsley chopped
3 ounce: Ready-fried beancurd, finely diced
Oil, for deep-frying
2 tbsp: Oil,
1 tbsp: Finely chopped garlic,
1 tbsp: Lemongrass, finely chopped, into rings
1 tbsp: Grated coconut,
2 ounce: Long beans, coarsely chopped - into 1-inch lengths
1 medium: Broccoli stem, coarsely chopped at an - angle into 1-inch lengths
2 ounce: Baby sweetcorn, roughly chopped at an - angle into 1-inch lengths
1: Carrot, finely chopped - into matchsticks
3 tbsp: Vegetable stock,
2 tbsp: Light soy sauce,
1/2 tsp: Sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp