Garlic Ginger Vegetable Stir-Fry

• 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

1. Prepare white rice according to package directons.
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 immediatly over hot rice.

white rice, vegetable, dark sesame oil, cabbage, snow peas, red bell pepper, scallions, bean sprouts, garlic, fresh ginger, soy sauce, orange, apricot preserves, salt

Taken from www.vegetariantimes.com/recipe/garlic-ginger-vegetable-stir-fry/ (may not work)