Garlic-Ginger Shrimp Stir-Fry

Photo: Randy Mayor; Styling: Mindi Shapiro

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.

Yield: 4 servings (serving size: 1 1/2 cups stir-fry and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
  2. 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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