Garlic-Ginger Shrimp Stir Fry

Woohoo Cooking Light again! June 2010 issue.This is my it for the week, Am only cooking 2. I have to find work and man plotting cooking interrupts a bit despite my enjoyment of home cooking hehe. So for the next meal I chose a stir fry! I love Asian Cuisine remember! And I chose this one because it had no soy sauce, which my Step Dad swears he is allergic too! I added more veggies, snap peas and asparagus, since mom likes them why should I not increase veggie consumption??? So I did, to me a stir fry is versatile enough to tweak quite easily and I did :). It is oh so tasty! my regret.. thawed frozen asparagus... definitely fresh next time and I will add water chestnuts.. otherwise YUM!

Garlic-Ginger Shrimp Stir-Fry:

1 1/4 lbs large shrimp, peeled and deveined
1 tsp salt
1 Tbsp dark sesame oil ( uhm I just have sesame oil lol)
1 1/2 Tbsp minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 cups coarsely chopped red bell pepper
3 Tbsp Chinese rice wine or dry sherry
2 Tbsp rice vinegar
1 c orange sections (about 2 lg)
3 c hot cooked short-grain rice
1 c cut green onions

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