Yield: 4 Servings
|½ pounds||Medium-size raw shrimp peeled and deveined|
|2 tablespoons||Cornstarch; divided|
|3 tablespoons||Kikkoman Soy Sauce; divided|
|1 \N||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|
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