Recipe for Lemon Grass Spicy Vegetables (pat Pet Takrai)

2.00	1/2	ts
		-- coarsely chopped
1.00	ts	Coarsely chopped galangal
2.00	sm	Red shallots
		-- coarsley chopped
3.00	oz	Ready-fried beancurd
		-- finely diced
		Oil; for deep-frying
2.00	tb	Oil
1.00	tb	Finely chopped garlic
1.00	tb	Lemongrass, finely chopped
		-- into rings
1.00	tb	Grated coconut
2.00	oz	Long beans; coarsely chopped
		-- into 1-inch lengths
1.00	md	Broccoli stem
		-- coarsely chopped at an
		-- angle into 1-inch lengths
2.00	oz	Baby sweetcorn
		-- roughly chopped at an
		-- angle into 1-inch lengths
1.00		Carrot; finely chopped
		-- into matchsticks
3.00	tb	Vegetable stock
2.00	tb	Light soy sauce
0.50	ts	Sugar

Instructions:
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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