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.