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Thai Stir-Fry

BY Amadea Morningstar ON May 16, 2013

Directions:

Serves 3–4
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

  • Stir well.

6. When the vegetables are cooked, take the stir-fry off the heat and stir in the cilantro and cucumber.

  • Serve hot over rice.

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.

ABOUT Amadea Morningstar Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit www.AyurvedaPolarityYoga.com.

#ethnic food Matthew Douzart
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