Lemon Grass Spicy Vegetables
Description
This vibrant Thai stir-fry, known as Pat Pet Takrai, delivers a punchy, aromatic flavor profile that is quintessentially Thai. The dish relies on a fresh paste made from dried red chilies, galangal, and shallots, which creates a fragrant base for crisp vegetables. Long beans, baby sweetcorn, carrot, and broccoli stems are tossed quickly in a wok to retain their crunch, while the addition of grated coconut adds a subtle sweetness and texture. Crispy fried beancurd pieces provide a delightful contrast in texture. It is a perfect side dish for everyday meals, offering a healthy, vegan-friendly option that is packed with flavor and color.Directions
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In a mortar and pestle, pound together the dried red chilis, galangal, and shallots until they form a coarse paste. Set aside.
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Heat oil for deep-frying in a small pot or wok. Deep-fry the diced beancurd until crispy and brown. Drain on paper towels and set aside.
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Heat the 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the finely chopped garlic and fry until golden brown, being careful not to burn it.
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Stir in the chili-galangal paste, lemongrass rings, and grated coconut. Stir-fry for about 30 seconds until fragrant.
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Add the long beans, broccoli stems, baby sweetcorn, and carrot matchsticks to the wok. Stir-fry briefly for 2-3 minutes until the vegetables are tender-crisp.
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Pour in the vegetable stock, light soy sauce, and sugar. Stir well to combine and let the sauce coat the vegetables.
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Fold in the crispy fried beancurd pieces gently.
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Transfer immediately to a serving dish and serve warm.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 2.5g13%
- Sodium 450mg19%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
