Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         dried red chilis -- - coarsely chopped
   1      teaspoon      coarsely chopped galangal
   2      small         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
   1      2 ounce       lon  beans -- coarsely chopped
                        into 1-inch lengths
   1      medium        broccoli stem -- - coarsely chopped
                        -- a
                        angle into 1-inch lengths
   2      ounces        baby sweetcorn -- - roughly chopped
                        -- at
                        angle into 1-inch lengths
   1                    carrot -- finely chopped
                        into matchsticks
   3      tablespoons   vegetable stock
   2      tablespoons   light soy sauce
     1/2  teaspoon      sugar

Preparation:

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.