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Lemon Grass Spicy Vegetables (Pat Pet Takrai)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Dried red chiles - coarsely chopped (large)

    2. 1 teaspoon 5ml Coarsely chopped galangal

    3. 2 teaspoons 10ml Red shallots - coarsely chopped (small)

    4. 3 oz 85g Ready-fried beancurd - finely diced

    5. 2 tablespoons 30ml Oil

    6. 1 tablespoon 15ml Finely chopped garlic

    7. 1 tablespoon 15ml Lemongrass - finely chopped

    8. 1 tablespoon 15ml Grated coconut

    9. 2 oz 56g Long beans - coarsely chopped Into 1-inch lengths

    10. 1 Broccoli stem - coarsely chopped (medium) a angle into 1-inch

    11. 2 oz 56g Baby sweetcorn - roughly chopped at angle into 1-inch

    12. 1 Carrot - finely chopped Into match sticks

    13. 3 tablespoons 45ml Vegetable stock

    14. 2 tablespoons 30ml Light soy sauce

    15. 1/2 teaspoon 2 1/2ml Sugar

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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