Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Medium-size raw shrimp peeled and deveined |
| 2 tablespoons | Cornstarch; divided |
| 3 tablespoons | Kikkoman Soy Sauce; divided |
| ½ teaspoon | Sugar |
| 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 Submitted By KAREN MINTZIAS On 03-23-95