Vegetables recipes

Lemon Grass Spicy Vegetables

Course : Vegetables
Serves: 3

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Ingredients:

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

3 Cup oil -- for deep-frying

2 tablespoons oil

1 tablespoon garlic finely chopped

1 tablespoon lemongrass -- finely chopped into rings

1 tablespoon grated coconut

12 ounces long beans -- coarsely chopped into 1-inch lengths

1 medium broccoli stem -- - coarsely chopped and angle into 1-inch lengths

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

1 medium carrot -- finely chopped into matchsticks

3 tablespoons vegetable stock

2 tablespoons light soy sauce

1/2 teaspoon sugar

Preparation / Directions:

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.

Lemon Grass Spicy Vegetables

Ingredients:

Preparation / Directions:

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