Garlic Ginger Vegetable Stir-Fry Recipe

Garlic Ginger Vegetable Stir-Fry

SERVES 2

30 minutes or fewer

30 minutes or less This gingery vegetable dish makes a delicious main meal for two. Adapted with permission from Rachael Ray’s 30-Minute Meals Veggie Meals.

1 cup white rice
1 Tbs. vegetable or wok oil
2 tsp. dark sesame oil
½ head small napa cabbage, shredded
¼ lb. snow peas, trimmed and cut in half on an angle
1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
5 scallions, thinly sliced on an angle
2 cups bean sprouts, washed and drained
3 cloves garlic, finely chopped
2-inch piece fresh ginger, finely chopped or grated
¼ cup dark soy sauce, preferably tamari
1 Tbs. Chinese 5-spice powder
Juice of 1 large navel orange
3 oz. apricot preserves (about 3 rounded Tbs.)
Coarse salt to taste

Prepare white rice according to package directons.
Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese 5-spice powder. Juice orange over pan, and add preserves.
Remove pan from heat, and toss until vegetables are evenly coated and preserves are dissolved. Season with a few pinches of salt to taste, and serve immediatly over hot rice.

Wine Suggestions
This stir-fry would work well with a mildly sweet Gew9Frztraminer to offset the vibrant flavor of garlic and ginger. The Firestone Gew9Frztraminer would be an excellent