Garlic Ginger Vegetable Stir-fry

Description
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Ingredients

 * 1 cup white rice
 * 1 Tbs. vegetable or wok oil
 * 2 tsp. dark sesame oil
 * 1/2 head small napa cabbage, shredded
 * 1/4 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
 * 1/4 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

Directions
1. Prepare white rice according to package directons.

2. 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.

3. 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.