Mary & Martha's Kitchen Recipe

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Lemon Grass Spicy Vegetables (Pat Pet Takrai) Recipe 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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<h1>Lemon Grass Spicy Vegetables (Pat Pet Takrai)</h1> <h2>Recipe</h2><p> <P>2 lg Dried red chilis <P>-- coarsely chopped 1 ts Coarsely chopped galangal <P>2 sm Red shallots <P>-- coarsley chopped 3 oz Ready-fried beancurd <P>-- finely diced Oil; for deep-frying 2 tb Oil <P>1 tb Finely chopped garlic <P>1 tb Lemongrass, finely chopped <P>-- into rings 1 tb Grated coconut <P>2 oz Long beans; coarsely chopped <P>-- into 1-inch lengths 1 md Broccoli stem <P>-- coarsely chopped at an -- angle into 1-inch lengths 2 oz Baby sweetcorn <P>-- roughly chopped at an -- angle into 1-inch lengths 1 Carrot; finely chopped <P>-- into matchsticks 3 tb Vegetable stock <P>2 tb Light soy sauce <P>1/2 ts Sugar <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Lemon_Grass_Spicy_Vegetables_(Pat_Pet_Takrai)/2211/' title='Lemon Grass Spicy Vegetables (Pat Pet Takrai) Recipe'>Lemon Grass Spicy Vegetables (Pat Pet Takrai) Recipe</a></div>

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