Lemon Grass Spicy Vegetables (Pat Pet Takrai) 2 large dried red chiles coarsely chopped 1 teaspoon coarsely chopped galangal 2 small red shallots coarsely chopped 3 oz ready-fried beancurd finely diced 2 tablespoon oil 1 tablespoon finely chopped garlic 1 tablespoon lemongrass finely chopped 1 tablespoon grated coconut 2 oz long beans coarsely chopped 1 into 1-inch lengths 1 medium broccoli stem coarsely chopped ay angle into 1-inch 2 oz baby sweetcorn roughly chopped 1 at angle into 1-inch 1 carrot finely chopped into match sticks 3 tablespoon vegetable stock 2 tablespoon light soy sauce 1/2 teaspoon sugar 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. Source: The Lemon Grass Restaurant, Bangkok Thai Vegetarian Cooking by Vatcharin Bhumichitr Yield: 3