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Kimpira – Macrobiotic Vegetable Dish

by | Cooked Vegetables, Decrease Kapha, Decrease Vata, Decrease Vata-Kapha, Easy to Digest, Fall, Hot & Oily, Kidney Yang Deficiency, Nourishing, Recipes, Sautéed Vegetables, Side Dish, Spleen Yang Deficiency, Stimulating, Winter | 0 comments

Kimpira - Macrobiotic Vegetable Dish

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Prep Time 20 minutes
Course Side Dish

Ingredients
  

  • 3 Tbs. cold pressed sesame oil Vata - - Pitta ++ Kapha 0
  • 2 pieces of Kombu seaweed 3*3 cm long, soaked and thinly sliced (Vata - Pitta 0 Kapha +)
  • 1 onion - cut to thick matchsticks Vata - - Pitta + Kapha -
  • 2 carrots - cut to thick matchsticks Vata - Pitta 0 Kapha - -
  • 1 parsley root - cut to thick matchsticks Vata - Pitta 0 Kapha - -
  • 1 celery root - cut to thick matchsticks Vata - Pitta 0 Kapha - -
  • 4 cloves garlic Vata - - Pitta ++ Kapha 0
  • 2 Tbs. soy sauce Vata - - Pitta 0 Kapha +

Instructions
 

  • In a heavy iron skillet, heat 3 Tbs. sesame oil.
  • Add the vegetables and the seaweed, stir and fry for 3-4 minutes.
  • Add a thin layer of water, the same level as the vegetables, bring to boil and simmer on the smallest flame for 30-60 minutes.
  • In the final minute of cooking, add the soy sauce.
  • The dish is ready when all the water has evaporated.
  • If there is still water when the vegetables are ready, take off the cover and cook until there are no fluids.

Notes

Optional additions:
For Vata: Add roasted sesame oil in the end of the cooking.
For kapha: Decrease the amount of soy sauce.

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