Ginger Shrimp with Swiss Chard and Bell Pepper

Made this tonight and enjoyed it.

2 tsp. soy sauce
2 tsp. rice wine vinegar
1 tsp. oil (I used Olive Oil because it was all I had; recipe recommends toasted sesame)
1 red bell pepper thinly sliced
8 ounces Swiss Chard, trimmed and thinly sliced
1/2 tsp. minced garlic
2 tsp. finely chopped peeled fresh garlic
8 ounces raw shrimp
1 1/2 cups cooked brown rice

In a small bowl, whisk together soy sauce, vinegar & oil  Set aside
Coat a non stick skillet or wok with nonstick cooking spray and heat over medium heat.  Stir fry shrimp until pink and set aside in a bowl.
Stir fry peppers 2 minutes. Add chard & ginger & garlic and 4 Tblsp. water and stir fry until chard is wilted.
Stir in shrimp and sauce and stir fry another 2-3 minutes, until shrimp is heated through and bell peppers are crisp tender.
Divide rice onto two plates and divide shrimp mixture on top.