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.
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.
serving size: 1 1/2 cups stir-fry and 3/4 cup rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 215.5mg||66 %|
|Sodium 217.3mg||7 %|
|Potassium 678mg||18 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 53.3g|
|Protein 34.2g||49 %|
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Calories per serving: 449
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