Simple & easy to make. I liked the blandness of sauce, it allowed flavors of food to come through. Added chopped celery & broccoli; at end stirred in bean sprouts. Topped with toasted slivered almonds. Will try this with chicken next, and follow the suggestion of adding water chestnuts & mandarin oranges.
Garlic-Ginger Shrimp Stir-Fry
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.
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- Calories: 417
- Fat: 6.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 2.6g
- Protein: 33.4g
- Carbohydrate: 53.8g
- Fiber: 4.8g
- Cholesterol: 215mg
- Iron: 6.2mg
- Sodium: 814mg
- Calcium: 125mg
- 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
- 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.
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