Written with love, by Sarah-Elizabeth Labelle
Unless you’re particularly excited about freezing temperatures, wet socks, and constant darkness, the middle of January rarely brings with it the same excitement as December. After the hype of Christmas and the New Year celebrations are over, everyone trudges back to work where we have a long list of tasks waiting for us. We stare dreamily outside, looking for the first hints of spring that we all know won’t truly arrive until mid-March (and even then, in Canada its really end of April). All of this means we have to make our own fun.
Cooking creatively with warm, bright colours always lightens my spirits. Eating healthy this time of year is more important as the risk of fatigue and sickness looms in the background. A big helping of well-seasoned (and for those little mouths, well hidden vegetables) can be just the thing to bring us out of a mid-winter slump. So what's better than a warm and colourful stir fry to put the fun and smiles back on everyone's faces?
· 1 cup of rice
· 340g of shrimp
· ½ tsp of garlic
· ½ cup of chopped onion
· 1 red pepper
· ½ cup chopped mushrooms
· ¼ cup of celery
· ½ cup snap peas or snow peas
· ½ soy sauce
· 1 tsp brown sugar
· 1 tbs olive oil
1. Wash and cut off tails of shrimp. Put into a frying pan with ¼ cup of water on simmer or low heat. For more flavour, 1 tbs of butter can be added.
2. In a small pot on low heat, mix the soy sauce, brown sugar, olive oil and garlic.
3. At this point, chop up all of the veggies and set aside.
4. Pour the sauce into the frying pan of shrimp, bring to medium heat and cook for 4-6 minutes
5. Add in veggies and let cook for another 5 minutes, or until the veggies are cooked to your liking
6. Serve on a bed of rice
The Naked Grape, Cabernet Sauvignon