I didn’t know sticky rice existed until 2009. Even after I discovered it in Thailand, we got back to Kentucky and I couldn’t find it anywhere. When I did finally locate it, first in Chicago, then eventually in Lexington, I went a little overboard. Looking back I think I was making up for lost time since I spent the majority of my life without it.
There are two large bags of white sticky rice sitting in my pantry accompanied by a small bag of purple sticky rice. My new found access has taught me that it takes two people a long time to use up that much rice.
So my thought process in meal planning tends to be – what can I make that would go with sticky rice?
This time I threw together a little stir fry using up some asparagus from the garden, some cabbage and shrimp. I recently learned that you can freeze lemongrass so I was able to preserve my last purchase before it went bad. That went into the mix as well. I love coconut sticky rice, and it is easy to get the flavor by stirring in a small amount of coconut milk before serving.
This dinner could not be easier. Soak your rice the night before, and then let it steam while you chop everything and toss it in the wok. A bamboo steamer is ideal, but a metal vegetable steamer works fine too.
1 tbsp virgin coconut oil
2 cloves garlic, minced
2 inch piece lemongrass, minced
2 tsp fresh ginger, minced
1 tsp dark sesame oil
½ lb asparagus, cut into 1 inch pieces
10 to 15 shrimp, cleaned
2 cups cabbage, thinly sliced
1 tbsp tamari or soy sauce
1 tbsp toasted sesame seeds
2 tbsp fresh chives, chopped
1 ½ cups sticky rice, steamed
3 tbsp coconut milk
Dried, unsweetened coconut for garnish
In a wok, heat the coconut oil over medium-high heat. Add the garlic, lemongrass, and ginger. Cook for 1 to 2 minutes. Sprinkle with the sesame oil. Add the asparagus and cook 1 to 2 minutes more, or until the pieces begin to turn bright green. Add the shrimp and continue to cook.
When the shrimp are almost opaque add the cabbage and cook just until it wilts slightly. Add the soy sauce and toss to coat the vegetables and shrimp. Sprinkle with the sesame seeds and chives. Set aside.
Gently stir the coconut milk in to the rice and divide into 2 or 3 servings. Sprinkle with the dried coconut. Serve with the shrimp and vegetables on the side. Serves 2 to 3 people.