Living Tradition, Modern Life.
ON May 16, 2013
Preparation time: 30 minutes.
Good for all seasons.
Sattvic without the garlic, mildly rajasic with it; calms all three doshas.
1. Rinse well:
1 C. white basmati rice or long-grained Thai jasmine rice
2. Bring to a boil in a medium pot with:
2 1⁄4 C. pure water
pinch of salt
3. As the rice is cooking, wash and chop the vegetables:
1⁄2 C. fresh asparagus, in 1-inch pieces
1 C. Chinese cabbage, thinly sliced
1 medium bunch fresh spinach, well-washed and chopped
1 C. fresh cilantro leaves, loosely packed, then minced
1⁄2 C. cucumber, peeled and julienne-sliced (optional)
3 Tbsps. fresh ginger, peeled and grated
2 cloves garlic, minced (optional, omit if pitta is high, or in summer)
4. As the rice gets close to being done, begin the stir-fry. In a large skillet, warm:
2 Tbsps. sesame oil (I prefer unrefined organic oil, when available)
Turn the temperature on the burner to medium-high. Add the ginger and garlic and stir for about a minute. Then stir in the asparagus, Chinese cabbage, and spinach. Stir until the spinach just begins to wilt.
5. Pour in: 3⁄4–1 C. coconut milk
6. When the vegetables are cooked, take the stir-fry off the heat and stir in the cilantro and cucumber.
For an easy two-pot meal, I often sauté cubed tofu with the vegetables, adding a little Bragg’s liquid aminos with it. This is useful if you are seeking extra protein and grounding.
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