Ingredients
- 3 lengths
- 2 chilis (dried red)
- 2 shallots (red)
- 1 broccoli stem coarsely at an angle (chopped into)
- 1 carrot
- 85 ml ready beancurd oil (fried finely diced)
- 38 gr baby sweetcorn
- 32 gr long beans
- 30 ml soy sauce (light)
- 30 ml oil
- 45 ml vegetable stock
- 8 gr garlic (finely chopped)
- 8 gr lemongrass
- 5 gr coconut (grated)
- 3 gr coarsely galangal (chopped)
- 2 gr sugar
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.
