Coral and jade stir-fry

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

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