Lemon Grass Spicy Vegetables

Ingredients

2 chilis
3 gr coarsely galangal
2 shallots
85 ml ready beancurd oil
30 ml oil
8 gr garlic
8 gr lemongrass
5 gr coconut
32 gr long beans
3 lengths
1 broccoli stem coarsely at an angle
38 gr baby sweetcorn
1 carrot
45 ml vegetable stock
30 ml soy sauce
2 gr 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 tablespoon (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.