Garlic-Ginger Shrimp Stir Fry

from Cooking light.

1 1/4 lbs large shrimp, peeled and deveined
1 t salt
1 T dark sesame oil
1 1/2 T minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 C coarsely chopped red bell pepper
3 T Shaoxing (Chinese rice wine) or dry sherry
2 T rice vinegar
1 C organe sections (about 2 large oranges)
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.
2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over med-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 min. Add bell pepper, stir-fry 2 min. 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.

Yield: 4 servings.