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