Thai Stir-Fry


Preparation time: 30 minutes
SATTVIC, – Vata, 0 Pitta, – Kapha

Makeup:
Pain Basmati Rice (Note: If you would like to be true Thai custom, the rice you use would be long-grained
Thai jasmine rice)
As it is cooking, wash and chop the vegetables:
½ lb. fresh asparagus, in 1-inch pieces
1 c. Chinese cabbage thin-sliced
1 medium bunch fresh spinach well-washed and chopped
1 c. fresh cilantro leaves, loosely packed, then minced
½ c. cucumber, peeled and julienne sliced
3 Tbsp. fresh ginger root, peeled and very thin-slice (less if you like)
2 cloves garlic, minced
When rice looks like it is close to being done, begin the stir-fry:

In a large skillet, warm:
2 Tbsp. sesame oil
With the temperature high, add the garlic and the ginger and stir. About one minute later, stir in asparagus,
Chinese cabbage and spinach. Stir until the spinach begins to wilt a bit.

Pour in:
¾ c. coconut milk
and stir well. When the spinach is cooked, take the stir-fry off the heat and stir in the cilantro and cucumber.
Serve hot over rice.

Serves 3-4
Recipe from “Ayurvedic Cooking for Westerners” by Amedea Morningstar

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