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. 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.

Nutritional Information

Calories:

417

Fat:

6.5g (sat 1.1g,mono 1.9g,poly 2.6g)

Protein:

33.4g

Carbohydrate:

53.8g

Fiber:

4.8g

Cholesterol:

215mg

Iron:

6.2mg

Sodium:

814mg

Calcium:

125mg

Bruce Weinstein and Mark Scarbrough, Cooking Light, JUNE 2010