Photo: Randy Mayor; Styling: Mindi Shapiro
Yield
4 servings (serving size: 1 1/2 cups stir-fry and 3/4 cup rice)

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.

How to Make It

Step 1

Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.

Step 2

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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