SHRIMP STIR FRY

Living life with less plastic isn't the easiest thing to do sometimes, but for the most part, once you get used to shopping and living differently, it ain't so bad!  For instance, I've sewn a whole bunch of cloth produce bags with drawstrings and take them with me to the market instead of using the plastic bags provided.  I also bring along paper bags and vegetable wax paper for bulk items, meats and seafood, as well as an (old) plastic tub so nothing leaks out.  

     Today, instead of buying the (unfortunately plastic packaged) PC Organic Shrimp that I was once so excited about, I got some wild caught ones from Mike's Fish Shop at the Farmer's Market.  Sometimes it is inconvenient when you are looking for something specific and it is only available wrapped in useless plastic.  If you're strategic though, another store probably sells what you are looking for.  For example, Atlantic Superstore has a nasty policy of selling most of it's organic produce in plastic.  So I choose to shop at the Farmer's Market and Planet Organic.  The market is your best choice for finding plastic free food by far.  Some vendors do use a lot of plastic, but there is always someone around the corner who doesn't, so be discriminating!

     Today was a great reminder that living a life plastic free requires not only diligence in the market, but regular activism!  The last couple of times I've shopped at Bulk Barn, the checkout staff got all flustered when they saw my paper bags.  They then tell me that I am not allowed to use my own bags because of health regulations.  Not only was I hassled by the staff, but then a customer in line was impatient and told  me this wasn't the time for political activism.  I strongly disagreed which then held him up even longer.  So sad.  Anyway, so I will be calling Bulk Barn head office on Monday to voice my objection to their policy and to request that they offer paper bags in their stores for customers who prefer them.  If you are so inclined, please join me by calling (905)886-6756.

SHRIMP STIR-FRY

10 wild caught shrimp, sliced in half lengthwise if huge

3 Tbsp fresh organic ginger, grated and the juice squeezed out with the palm of your hand

3 Tbsp organic tamari soy sauce

1 Tbsp brown rice vinegar

2 tsp organic sugar or honey

1-2 Tbsp organic cornstarch

1 cup water

organic black pepper

4 Tbsp organic vegetable oil

1 organic red bell pepper

1 stalk organic broccoli, peeled and chopped into florets

1 large handful organic snow peas or sugar snap peas

8 organic green onions, cut into 1 inch pieces

1/2 organic zucchini, cut into half moons

1 large handful roasted organic cashews

Method:  In a small bowl, whisk together the tamari, ginger juice, vinegar, sugar, cornstarch, some black pepper and the water.  Set aside.

     Heat half the oil in a large cast iron wok over medium high heat.  Cook the shrimp until just opaque, set aside.  

     Add the other half of the oil and stir fry the vegetables until crisp yet tender, about 3 minutes.

     Whisk the sauce, and pour it into pan, cook stirring until thickened.  Add the shrimp and stir until coated.  Serve over rice or noodles with some cashews.

Sweet and Sour Stir Fry

I was so happy to discover that this sweet and sour sauce required the use of my (new) blender.

SWEET AND SOUR STIR FRY

1 pound organic extra firm tofu

2 Tbsp organic tamari sauce

1/2 tsp organic cumin powder

organic black pepper

1 tsp toasted sesame oil

1 Tbsp organic sesame oil

1-2 cups chopped organic broccoli

1 organic onion, chopped

3 organic carrots, chopped

6 organic mushrooms, sliced

1 clove organic garlic, chopped

1 Tbsp organic ginger, grated

Sauce:

1 1/2 cups canned crushed organic pineapple

2 Tbsp arrowroot powder

1/4 cup organic tamari

1/4 tsp organic paprika

1/2 cup organic coconut sugar (or brown sugar or maple syrup)

1/2 cup organic apple cider vinegar

Method:  Preheat oven to broil.  Chop the tofu into cubes and toss in a bowl with the 2 Tbsp tamari, cumin, oils, and black pepper.  Let it sit for 5 minutes to soak up the marinade.  Then lay the tofu into a cast iron skillet and broil in the oven for about 10 minutes, turning them over halfway.  

     While the tofu broils, get your sauce started by tossing the pineapple into your blender and process until smooth.  Mix the arrowroot with some of the pineapple liquid until it is smooth.  Combine all the ingredients in a saucepan, bring to a light boil and then reduce and simmer until it is as thick as you like it.

     Heat a wok over medium-high heat.  Drizzle in some sesame oil and then stir fry the onion, broccoli and carrot for about 3 minutes.  Then stir in the mushrooms and stir fry for another 2-3 minutes.  Add the garlic and ginger, stirring for about 1 minute.  By now your sauce should be ready.  Stir it in and cook for about 1 minute.  Remove from heat and serve with noodles, rice or quinoa.

Kung Pao Tofu and Shrimp

I know there have been alot of shrimp recipes lately, but this organic shrimp thing is exciting, and Scott really, really loves shrimp.  You will notice though that today's dinner also features tofu, which can replace all the shrimp if you so desire.  Or you can use chicken...

KUNG PAO TOFU AND SHRIMP with Green Peas and Peppers on Short Grain Brown Rice

1/2 pound organic shrimp, cleaned

1/2 pound organic firm tofu

4 tsp organic tamari

1 tsp local honey

1 tsp toasted sesame oil

Sauce

2 Tbsp organic tamari

1 Tbsp fermented black beans, rinsed and chopped

1 Tbsp local honey

2 tsp toasted sesame oil

1/4 water, divided

1 tsp organic cornstarch

3 Tbsp sesame oil, divided

1 Tbsp chopped fresh ginger

1/2 tsp hot Asian chile paste

1 sweet organic red, yellow or green pepper

1 cup frozen organic peas or edamame

3 organic green onions, sliced on the diagonal

1/2 cup organic cashews, toasted

Method: In a bowl, marinate the shrimp, tofu, tamari, honey and sesame oil.  Marinate for 20 minutes.

     For sauce, combine tamari, black beans, honey, sesame oil, and 2 Tbsp of the water.

     In a small bowl, combine remaining water with cornstarch.

     To cook, heat a cast iron wok (or any non stick skillet) over medium high heat.  Add shrimp and tofu and stir fry until lightly browned or 1-2 minutes.  Remove and reserve.  Heat remaining 1 Tbsp oil in the skillet.  Add the peppers and saute for 1 minute.  Add the ginger, garlic and chile paste, stir a couple of times.  Add sauce to skillet and cook 1 minute.  Add peas, tofu and shrimp.  Stir in cornstarch mixture.  Cook for 30 seconds or until sauce thickens slightly.  Add green onions and cook for 30 seconds.  Sprinkle in cashews, stir.  Serve on cooked organic short grain brown rice.

2 cloves organic garlic