Ayurvedic Cooking: Thai Stir-Fry

 How about a delicious veggie stir-fry for dinner? This Thai version offers an exotic taste which will help make sure you get your daily dose of veggies!


Begin by making a nice pot of basmati rice. While it is cooking, wash and chop the vegetables:


1/2 lb. fresh asparagus, cut into 1 inch pieces

1 cup Chinese cabbage, thinly sliced

1 medium bunch fresh spinach, well-washed and chopped

1 cup fresh cilantro leaves, loosely packed and minced

1/2 cup cucumber, peeled and julienne sliced

3 tablespoons fresh ginger root, peeled and very thinly sliced

2 cloves garlic, minced


When the rice is nearly done, begin the stir-fry:


In a large skillet, warm 2 tablespoons of sesame oil


With the temperature on high, add the garlic and the ginger and stir. About one minute later, stir in the asparagus, Chinese cabbage and spinach. Stir until the spinach begins to wilt a bit. Pour in:


3/4 cup 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 (if you wish to be true to Thai custom, the rice you choose would be long-grained Thai jasmine rice).




Source: Ayurvedic Cooking for Westerners, by Amadea Morningstar