Garlic Ginger Vegetable Stir-fry

Ingredients

 * 1 cup white rice
 * 1 tbsp 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 tbsp Chinese 5-spice powder
 * juice of 1 large navel orange
 * 3 oz apricot preserves (about 3 rounded tbsp)
 * coarse salt to taste

Directions

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