Lemon Grass Spicy Vegetables (Pat Pet Takrai) Recipe - Cooking Index
Lemon Grass Spicy Vegetables (Pat Pet Takrai) Recipe - Cooking Index
| 2 tablespoons | Dried red chiles - coarsely chopped (large) | |
| 1 teaspoon | Coarsely chopped galangal | |
| 2 teaspoons | Red shallots - coarsely chopped (small) | |
| 3 oz | Ready-fried beancurd - finely diced | |
| 2 tablespoons | Oil | |
| 1 tablespoon | Finely chopped garlic | |
| 1 tablespoon | Lemongrass - finely chopped | |
| 1 tablespoon | Grated coconut | |
| 2 oz | Long beans - coarsely chopped | |
| Into 1-inch lengths | ||
| 1 | Broccoli stem - coarsely chopped (medium) a angle into 1-inch | |
| 2 oz | Baby sweetcorn - roughly chopped at angle into 1-inch | |
| 1 | Carrot - finely chopped | |
| Into match sticks | ||
| 3 tablespoons | Vegetable stock | |
| 2 tablespoons | Light soy sauce | |
| 1/2 teaspoon | Sugar |
In a mortar, pound together the chiles, 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 tbs. (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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