Thai Stir-Fry



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 the Teacher

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Amadea Morningstar
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The... Read more