Shrimp Fried Rice

 

 

shrimp-fried-rice

Shrimp Fried Rice

Yield 4-6 Servings

Enjoy this tasty Shrimp Fried Rice dish seasoned with our Miso Master Organic Miso Tamari and garnished with our Emerald Cove Organic Toasted Nori, YUM!.  

Ingredients

Instructions

  1. Heat skillet or wok; add oil and sauté scallions, celery, and carrots over medium heat until carrots are soft.
  2. Break up any lumps in rice and add to vegetables with tamari, peas, and shrimp. Continue to stir over medium heat until soy sauce is evenly distributed and rice and shrimp are hot.
  3. Cut Emerald Cove Organic Toasted Sushi Nori sheet into narrow strips and top for a tasty and nutritious garnish.

Courses Main Dish

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Tamari & Sesame Vinaigrette

 

tamari-&-sesame-vinaigrette

Tamari & Sesame Vinaigrette

Yield 1.5 cups

Essentially a Chinese Chicken Salad dressing, this soy-based vinaigrette livens up everything from romaine lettuce to grilled bok choy to half an avocado.

Ingredients

  • juice of 1 ½ medium lemons
  • 3 tablespoons tamari (gluten-free soy sauce)
  • 2 tablespoons coconut sugar
  • ½ cup + 1 tablespoon olive oil
  • 1 tablespoon + 1 ½ teaspoons toasted sesame oil
  • salt and pepper

Instructions

1. Whisk together all ingredients and season with salt and pepper to taste.

Courses Dresssings

Cuisine Asian

Reprinted with Permission from goop, an awesome “modern lifestyle brand.” 2018

Udon Noodles and Tuna with Wasabi Vinaigrette

 udon-noodles-and-tuna-with-wasabi-vinaigrette

Udon Noodles and Tuna with Wasabi Vinaigrette

Yield 3 Servings

Enjoy this Udon Noodles and Tuna with Wasabi Vinaigrette recipe with our Organic Planet Traditional Whole Wheat Udon and our Miso Master Organic Miso Tamari.

Ingredients

Instructions

  1. Cook noodles according to package directions. Cool, drain, and set aside.
  2. In a small bowl, prepare wasabi according to package directions. Whisk the wasabi paste with the vinegar, garlic, and ginger. Slowly add the oil and continue whisking. Pour in the tamari and whisk again. Set aside.
  3. Combine the spinach, red onion, tuna, and parsley in a large bowl, and fold in the cooked noodles. Pour the dressing over all, toss lightly and serve.
  4. Garnish with black olives and red onion rings.

Courses Pasta

Cuisine Asian

Ginger Tempeh Vegetable Stir Fry

Ginger Tempeh Vegetable Stir Fry by Leslie Cerier

Ginger Tempeh Vegetable Stir Fry

Author Leslie Cerier

Yield 4 servings

We love this delicious Stir Fry by Leslie Cerier aka the Organic Gourmet. It's a delightful main dish seasoned with our tasty Miso Master Organic Miso Tamari

Frying tempeh in Red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal.

Ingredients

  • 3 tablespoons organic sesame, extra virgin coconut oil or Organic Red Palm Oil
  • 3 tablespoons grated organic ginger
  • 2 tablespoons Miso Master Organic Miso Tamari
  • 1 tablespoon mirin, water or wine
  • 1 cup chopped organic onions
  • 1 cup organic carrots, sliced into match sticks
  • 8 ounce organic soy tempeh, cut into ½ inch cubes
  • 2 cups sliced organic summer squash, in half moons
  • 2 cups coarsely chopped organic bok choy

Instructions

  1. Heat oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors. Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
  2. Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow. Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.

Copyright © 2013 Leslie Cerier. All Rights Reserved. www.lesliecerier.com

REPRINTED WITH PERMISSION


Leslie Cerier "The Organic Gourmet"

The Organic Gourmet Chef

Leslie Cerier ~ The Organic Gourmet Chef has shared her culinary passion and knowledge of healthy eating to an international audience for over 30 years. Leslie is an internationally known chef, active health coach, author of 6 books, cooking instructor with a focus on local, seasonal, organic, gluten-free, vegetarian and vegan dishes.

Visit Leslie's website for more of her healthy and delicious recipes, cooking tips and to learn more about her workshops and how she can help you eat healthy! www.lesliecerier.com 

 

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