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.


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