This shrimp and asparagus dish is something I made when I first learned how to cook with sticky rice after our a trip to Thailand.
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 tablespoon virgin coconut oil
- 2 cloves garlic, minced
- 2-inch piece lemongrass, minced
- 2 teaspoon fresh ginger, minced
- 1 teaspoon dark sesame oil
- ½ pound asparagus, cut into 1 inch pieces
- 10 to 15 shrimp, cleaned
- 2 cups cabbage, thinly sliced
- 1 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh chives, chopped
- 1 ½ cups sticky rice, steamed
- 3 tablespoons 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 3 servings. Sprinkle with the unsweetened coconut. Serve with the shrimp and vegetables on top of the rice or on the side.
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Growing up, my nanny who is from the Philippines makes this sticky rice dessert. She would cook the sticky rice first, then add it into a large wok with lots of coconut milk and pure cane sugar. This also reminds me of that mango-sticky rice dessert with coconut milk on top they have in Thailand. Yum!
I don’t think I’ve ever had sticky rice?! But I feel like I’m missing out! I’ll have to track some down.
where i come from sticky rice is very common but usually used for dessert dishes, very yummy!
I’ve only ever cooked with sticky rice once, in our food theory lab for school. But it’s good stuff. Definitely saving this recipe for a dinner in the near future 🙂
This looks so yummy! I love your site and your photos are so pretty