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Garlic-Ginger Shrimp Stir-Fry

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.

Ingredients

  • 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

Nutrition Information

  • calories 417
  • fat 6.5 g
  • satfat 1.1 g
  • monofat 1.9 g
  • polyfat 2.6 g
  • protein 33.4 g
  • carbohydrate 53.8 g
  • fiber 4.8 g
  • cholesterol 215 mg
  • iron 6.2 mg
  • sodium 814 mg
  • calcium 125 mg

How to Make It

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

  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.