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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Lemon Grass Restaurant, Bangkok Thai Vegetarian Cooking by Vatcharin Bhumichitr
Servings: 3
2 large dried red chiles, coarsely chopped
1 teaspoon coarsely chopped galangal
2 small red shallots, coarsley chopped
3 ounce ready-fried beancurd, finely diced
oil for deep-frying the beancurd, plus 2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon lemongrass, finely chopped, into rings
1 tablespoon 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 sweet corn, roughly chopped at an angle into 1 inch lengths
1 carrot, finely chopped into matchsticks
3 tablespoons vegetable stock
2 tablespoons light soy sauce
½ 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 tablespoons 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.