Try this Pat Pet Takrai (Lemon Grass Spicy Vegetables) recipe, or contribute your own.
Suggest a better descriptionIn 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. Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 83 | ||
Calories from Fat: 60 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1063.9mg | 37 % | |
Potassium 44.4mg | 1 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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