Family traditions often vary classic recipes. In this case, there's no soy sauce in the stir-fry-rather, the shrimp is salted first, a fantastic adaptation that causes the shrimp to become a little firmer, almost crisper over the heat.
1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon salt
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 cups coarsely chopped red bell pepper
3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
2 tablespoons rice vinegar
1 cup orange sections (about 2 large oranges)
3 cups hot cooked short-grain rice
1 cup (1-inch) cut green onions
How to Make It
Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.
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