We found some shrimp frozen in the freezer. Defrosted and tossed in our cast-iron wok, this is the result: shrimp stir fry with vegetables and piquant garlic sauce. Notice, no rice. We are skipping the starchy carbs in favor of healthful protein and fresh produce. The wok makes quick and simple work of it.
Photo by Leila Bruske
Daughter doesn’t care for shrimp. But you can do the very same thing with tofu (minus the chili garlic sauce).
For sustainable shrimp, Monterey Bay Aquarium’s Seafood Watch recommends as “excellent” choices wild-caught pink shrimp from Oregon and spot prawn from British Columbia. It lists as “good alternatives” shrimp farmed in the U.S. or wild-caught in Atlantic and Gulf waters. Avoid imported shrimp.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers.
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, one mile from the White House.
I will be trying this. The monkey loves shrimp and stirfry!
Maggie, next we need to convince daughter that fish is edible. She’s still stuck on terra firma–unless it’s fried calamari.