pat pet takrai (lemon grass spicy vegetables)

1 teaspoon Coarsely chopped galangal

2 smalls Red shallots coarsley chopped

3 ounces Ready-fried beancurd finely diced

Oil; for deep-frying

2 tablespoons Oil

1 tablespoon Finely chopped garlic

1 tablespoon Lemongrass, finely chopped into rings

1 tablespoon Grated coconut

2 ounces Long beans; coarsely chopped into 1-inch lengths

1 medium Broccoli stem coarsely chopped at an angle into 1-inch lengths

2 ounces Baby sweetcorn roughly chopped at an angle into 1-inch lengths

1 Carrot; finely chopped into matchsticks

3 tablespoons Vegetable stock

2 tablespoons Light soy sauce

teaspoon Sugar