Hot and Sweet Veggies with Sticky Brown Rice

I read Justin’s post on Slippery Shrimp when I came back from Kaivalyadhama, a Yoga and naturopathy farm on the outskirts of Mumbai. After a week of saatvic (“pure;” vegetarian, no-onion, no-garlic-to-corrupt-the-senses) food, the sight of those peachy pink shrimps made me weak in the knees. But MK and I are going to try and live a KD-style life for as long as possible (at most another two days, the way we’re going). So one turned a deaf ear to the fisherman who came shouting out his “paap-late!” this morning (never mind that I was looking straight at him from my fifth floor apartment and that he finally walked away in a huff, leaving behind a cloud of anger and disappointment, and that this will have earned me stale fish the next time).

However, Dada’s beautiful blue China bowls called out to me this morning and I struck compromise. I made my version of Hot and Sweet Veggies with Sticky Brown Rice and slurped my lunch through it. It wasn’t close to Justin’s tempting bowl but it saved the day. Thanks for the inspiration, Justin!

Hot and Sweet Veggies with Sticky Brown Rice

Ingredients for Veggies (whatever you have in the refrigerator, actually, but here’s what I used):

  • 3-4 baby shallots, peeled
  • 4-5 button mushrooms, quartered
  • 1 bell pepper, cubed
  • 2-inch piece of cucumber, cubed
  • a few leaves of pak choy
  • 2 tomatoes, cubed
  • 3 cloves of garlic, chopped fine
  • 2 slivers of ginger, julienned
  • light soy sauce, a dash
  • red wine vinegar, a dash
  • tomato-chili ketchup, a slightly bigger dash
  • salt
  • sugar
  • 1 dried red chili, broken into three

Ingredients for Sticky Brown Rice:

  • 1 small cup of organic brown rice, washed and soaked for 2 hours


  1. Place the rice in a pressure cooker with double the quantity of water and cook until done. Retain enough cooking liquid to coat the rice and impart a sheen.
  2. Marinade all vegetables except the tomatoes, garlic, and ginger in the vinegar, salt, sugar, and light soy. Leave covered in the refrigerator for about an hour.
  3. Heat oil in a hot wok. Throw in the aromatics—the ginger, garlic, and red chili.
  4. Follow this quickly by the tomatoes. Cover and cook until the tomatoes are tender. Add the ketchup.
  5. Now, add the marinated vegetables and toss on a high flame until the veggies are cooked and adequately coated by the red sauce. Check for seasoning.
  6. Ladle the veggies on a bowlful of rice and dig in!

Comments (2)

  1. jai and May 15, 2009 at 5:55 pm

    you have a lovely blog, fellow mumbaikar

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