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.
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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.