Coral & jade stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium-size raw shrimp peeled and deveined |
| 2 | tablespoons | Cornstarch; divided |
| 3 | tablespoons | Kikkoman Soy Sauce; divided |
| ½ | teaspoon | Sugar |
| 1 | Garlic clove; minced | |
| 1 | can | Cling peach slices (16 oz.) in juice or extra light syrup |
| 1 | teaspoon | Distilled white vinegar |
| 2 | tablespoons | Vegetable oil; divided |
| ¼ | pounds | Fresh snow peas; trimmed |
| 1 | medium | Onion; chunked |
| 1 | tablespoon | Slivered fresh ginger root |
Directions
Rinse shrimp; pat dry with paper towels. Combine 1 Tbsp. _each_ cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15 minutes. Meanwhile, reserving ¼ cup juice, drain peaches and cut crosswise in half. Add enough water to reserved juice to measure 1 cup. Stir in remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce and vinegar; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining 1 Tbsp. oil in same pan. Add remaining 3 ingredients; stir-fry 4 minutes. Add shrimp and soy sauce mixture; cook, stirring, until sauce boils and thickens. Stir in peaches; heat through.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias