Coral-jade stir-fry

Yield: 1 Servings

Measure Ingredient
½ pounds Med. shrimp; peeled and deveined
2 tablespoons Cornstarch; divided use
3 tablespoons Soy sauce; divided use
½ teaspoon Sugar
1 \N Clove garlic; minced
1 can (16 oz.) cling peach slices in juice or extra light syrup
1 teaspoon Distilled white vinegar
2 tablespoons Vegetable oil; divided use
4 ounces Fresh snow peas
1 \N Onion; chunked
1 tablespoon Slivered fresh ginger root

From: HallieByrd <HallieByrd@...> Rinse shrimp and pat dry with paper towels. Combine 1 tablespoon each cornstarch and soy sauce with sugar and garlic; stir in shrimp. Let stand 15 minutes. Meanwhile, drain peaches, reserved ¼ cup juice. Add enough water to reserved juice to measure 1 cup. Stir in remaining cornstarch, soy sauce and vinegar; set aside. Cut peaches crosswise in half. Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining oil in same wok. Add snow peas, onion and ginger; stir-fry 4 minutes. Stir in shrimp and soy mixture; cook and stir until sauce boils and thickens. Stir in peaches and heat through.

Serve immediately. Serves 4-6.

Posted to recipelu-digest by jeryder@... on Mar 10, 1998

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