West Coast Endurance
The Hollow Tree, a Western Red Cedar, has stood in Stanley Park for 700 to 800 years. Representative of the cedar, hemlock, and fir of the West Coast rainforest, it has been hit by lightning, badly blemished by fire, blown by horrendous wind storms, and weakened by soil erosion. Over the last 124 years, people have used box cameras, Polaroids, movie cameras, point and shoots, digital cameras, and cell phones to preserve its image. Admirers, on elephants, in horse drawn buggies, model Ts, and Smart Cars have posed beside the tree, if not inside its cavernous hollow stump.
Stanley Park is also home to vast gardens, ocean views, theatre, dining, monuments, and even First Nations’ totem poles.
It’s not easy for one destination to offer something for everyone. A place to be alone to experience the tranquility of nature. A venue for ambitious physical activity like swimming and tennis as well as biking, hiking, and jogging along a 22-kilometre seawall. A space for gardens, ocean views, theatre, dining, monuments, and First Nations’ totem poles. Lord Stanley of Stanley Cup fame put his name on Stanley Park, 1,000 acres (400 hectares) bordering the city of Vancouver, British Columbia, in 1888.
Just like the Western Red Cedar, recipes have survived the challenges and styles of time as well. Sweet and sour shrimp, often known as sweet and sour prawns on the west coast, have been served battered and deep-fried in Chinese restaurants for generations. As always, we like to keep food preparation simple for the RV kitchen. This recipe eliminates the deep-frying without sacrificing flavour.
Sweet & Sour Shrimp (Makes 4 to 5 servings)
Sweet and sour shrimp, often known as sweet and sour prawns on the west coast, have been served battered and deep-fried in Chinese restaurants for generations.
• 14 ounce (398 ml) can pineapple tidbits
• 1/2 cup (125 ml) brown sugar
• 4 tablespoons (60 ml) cornstarch
• 1/4cup (60 ml) white vinegar
• 1/2 cup (125 ml) ketchup
• 1 red bell pepper, cut into chunks
• 1 medium-sized onion, cut into chunks
• 1 pound (454 g) raw shrimp, peeled, deveined (31-40 count)
• Drain the pineapple tidbits. Save the liquid in a 2-cup measuring cup. Set aside.
• In a bowl, combine the brown sugar and cornstarch. Add enough water to the pineapple juice in the measuring cup to make 2 cups of liquid. Stir the 2 cups of liquid into the brown sugar and cornstarch. Add the vinegar and ketchup. Mix well.
• Pour the mixture into a wok or deep frying pan over medium heat. Stir constantly until the mixture thickens and becomes dark red. Add the red pepper, onion, and pineapple tidbits. Cook and stir until the pepper and onion become tender, approximately 15 minutes.
• Add the shrimp to the wok. Stir in order to cover each shrimp with the hot liquid.
• Cook for 2 to 3 minutes or until the shrimp are red on the outside with a firm, white texture on the inside. Do not overcook the shrimp. Serve over rice with lots of sauce.
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