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.