Tag Archives: ginger

Szechuan Shrimp and Rice Stir-Fry

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Happy New Year everyone!

The holidays have come and gone, and it’s hard to believe we are already into year 2013! Looking back throughout the past year, 2012 was a very stressful one for myself, as there were a lot of challenges and changes, as well as a lot of adjusting and accepting that was required. That being said, I’m excited for 2013 to begin. A new beginning is much needed and I hope to do my very best to make this year a good one. Early this year I will be starting school again, which I’m excited about. This in itself is a new beginning, one that will allow me to one day gain the title of a Registered Holistic Nutritionist. Other than obviously studying, I hope to spend 2013 cooking new, delicious meals, spending time with family and friends, all while making new memories and embarking on new adventures.

This Szechuan style stir-fry is so incredibly flavourful, since it’s made with fresh ingredients including a large amount of ginger and garlic. I find that taking the time to make your own homemade sauce, is much better and healthier than any store-bought sauce. Stir-fries are an easy way to eat your grains, a variety of vegetables and protein, all in one easy to make dish. There are endless variations of asian inspired stir-fries, so it’s all about incorporating what you have, and being creative in the kitchen!

20130102-220835.jpgSzechuan Shrimp and Rice Stir-Fry

Ingredients:

  • 1 cup whole-grain brown rice

  • 1 pound shrimp, shelled and deveined

  • 1/2 onion, finely chopped

  • 5-6 garlic cloves, finely chopped

  • 1 inch ginger, finely chopped

  • 1 cup peppers, thinly sliced (I used orange and yellow)

  • 1/2 cup carrot, grated

  • 1 sprig of celery, finely chopped

  • 1/2 cup corn

  • 1/4 cup peas (I used from frozen)

  • 4 tablespoons green onion, finely chopped

  • 1 tablespoon cilantro, finely chopped

  • 3/4 teaspoon chili powder

  • 2-3 tablespoons olive oil

  • 2 tablespoons low-sodium soy sauce

  • Salt to taste

Directions:

Cook rice accordingly and set aside.

Heat oil in a wok or large frying pan. Add garlic and ginger, cook for 2 minutes. Add onions and salt, cook until onions are translucent (about 6 minutes). Add carrots, peas, corn and celery. Stir well and cook for 2 minutes. Add shrimp, soy sauce and chili powder. Cook until shrimps are pink in colour, about 6-8 minutes. Add peppers, cook for 2 minutes. Stir in Szechuan sauce. Keep stirring until sauce has thickened. Mix in rice, cilantro and green onions. Mix well and serve with a garnish of green onions.

Szechuan-Style Sauce:

  • 1/2 cup chicken broth

  • 3 tablespoons low-sodium soy sauce

  • 1 teaspoon sesame oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon worcestershire sauce

  • 2 teaspoons corn starch

  • 1 teaspoon sugar

  • 1 tablespoon honey

  • 1 teaspoon sweet-chili sauce

  • 1 tablespoon garlic, minced

  • 1 tablespoon ginger, minced

  • 2 tablespoons green onion, finely chopped

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Carrot and Ginger Risotto

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This risotto is a lighter and more aromatic version of the classic Italian style risotto that uses Parmigano cheese, lots of butter and sometimes cream. Carrot and ginger are really a harmonious combination, and when used to make risotto, the two ingredients create a heavenly fusion that is incredibly tasty.

This dish is very fragrant and excellently flavoured with the right spices. The fresh ginger definitely brings the risotto together and adds some spiciness to the dish, as the cloves and coriander help to perfectly flavour it.

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Ingredients:

  • 1 1/4 cup Arborio rice
  • 1 large carrot, peeled
  • 1.5 inch piece of ginger root, peeled
  • 1/2 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 cup of white wine
  • 3 cups vegetable or chicken broth
  • 1 teaspoon ground coriander
  • 1 Bay leaf
  • 2 cloves
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup butter
  • Salt and pepper to taste
  • 1-2 leaves of radicchio

Directions:

Wash and peel the ginger and carrot. Mince in a food processor or the Magic Bullet. Chop garlic and onion separately.

Heat butter and oil in a large pan on medium heat. Cook onions for 5 minutes. Then add garlic, carrot, ginger and coriander. Cook for another 5 minutes, stirring well. The onions should become translucent.

Add rice, wine, a ladle of broth (reserve the rest for later), cloves, bay leaf, salt and pepper. Cook for 25- 30 minutes, stirring frequently. Add an additional ladle of broth each time the liquid becomes absorbed. Repeat until done. The risotto should be al dente and creamy. When the risotto is done, remove from heat and stir in finely chopped radicchio.

Serve right away, and garnish with extra radicchio.

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The risotto can be enjoyed as a meal, or as a side. It also pairs perfectly with fish or chicken.

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Risotto can be a bit tricky to make, however if you pay attention to when the liquid gets absorbed, you shouldn’t have a problem. It’s always good to have extra broth on hand, incase you find yourself running out.

For the Asparagus, just wash and trim the stocky end off. Coat with extra-virgin olive oil and a pinch of sea salt. I grilled them on the George Forman grill for 6 minutes.

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Healthy Asian Stir-fry

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This thai inspired dish consists of soft and light rice noodles, crunchy vegetables and succulent shrimp. I think this quick and easy stir-fry is definitely better than ordering out, considering most of those dishes are heavily greased or consist of unnecessary, and potentially harmful ingredients. It’s always better to make your own (healthier) restaurant-style meal.

This is a very versatile dish, because you can toss in whatever vegetables you like, and can either omit the shrimp or even substitute it with some tofu.

Ingredients

  • 1 package of rice noodles
  • 1-2 cups shrimp (I used frozen, cooked shrimp)
  • 2-3 cups assorted vegetables of choice (I used from frozen)
  • 1.5 tablespoon freshly chopped ginger
  • 1.5 tablespoon freshly chopped garlic
  • 1/3 cup sliced red onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce (preferably low sodium)
  • 1.5 tablespoon oyster sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • sesame seeds
  • 1 Lime

Heat wok or large frying pan on medium heat. Add olive oil. Fry garlic and ginger for 1 minute. Add sugar, sesame oil, soy sauce, and oyster sauce. Mix water and cornstarch in a separate dish and add to pan. Now add the vegetables and shrimp. Stir very well. Cover for about 3 minutes and then keep stirring until your vegetables and shrimp are defrosted/cooked. Add onion when your shrimp and vegetables are almost done. In the meantime, boil noodles in a separate pot for 3-4 minutes, then drain and set aside. Once the stir-fry is ready, toss your noodles in and mix all together. Sprinkle sesame seeds on top to garnish. Squeeze some fresh lime over your dish and enjoy.

* Add crushed peanuts or cashews for extra protein, texture and taste!

* While your veggies and shrimp mixture is cooking, drizzle some honey for extra sweetness.

Ginger’s Natural Health Benefits

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My mornings are not the same, unless I steep my usual fresh slices of ginger in my green tea. I do this not only for extra flavour, but most importantly for added health benefits. I drink tea or boiled ginger water throughout my day and I’ll tell you why…

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This ancient spice has been used throughout the world in cooking and traditional medicinal purposes. This root has an abundance of beneficial properties for our body, including the treatment of nausea, upset stomach, the common cold, gastrointestinal complaints, heartburn and many other problems. Ginger promotes a healthy immune system, as well as it supports cardiovascular and digestive system health.

From my experience, ginger is a very amazing natural remedy for nausea.

Freshly slice three to five pieces of ginger, removing the skin, and steep in either boiled water or in tea for at least ten minutes. I usually just leave the pieces of ginger in my drink.

So here’s enough reason to start incorporating more ginger into your life!