Lemon Grass Spicy Vegetables

• 2 large red chili peppers dried, coarsely chopped
• 1 teaspoon galangal root chopped
• 2 small shallots chopped
• 3 ounces bean curd finely diced
• 2 tablespoons vegetable oil
• 1 tablespoon garlic chopped
• 1 tablespoon lemongrass chopped
• 1 tablespoon coconut grated
• 2 ounces long beans chopped
• 1 medium broccoli stems chopped
• 2 ounces corn sweet
• 1 each carrots chopped
• 3 tablespoons vegetable stock
• 2 tablespoons soy sauce, light
• 1/2 teaspoon sugar

1. In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside.
2. Deep-fry the beancurd dice until crispy brown, drain and set aside.
3. Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown.
4. Stir in the paste, add the lemon grass and coconut, stirring well.
5. Add all the vegetables and briefly stir-fry.
6. Add the stock, soy sauce and sugar.
7. Stir well and turn on to a serving dish.

red chili peppers, galangal root, shallots, curd, vegetable oil, garlic, coconut grated, long beans, broccoli stems chopped, corn sweet, carrots, vegetable stock, soy sauce, sugar

Taken from recipeland.com/recipe/v/lemon-grass-spicy-vegetables-42388 (may not work)