Yield: 1 Servings
|½ pounds||Med. shrimp; peeled and deveined|
|2 tablespoons||Cornstarch; divided use|
|3 tablespoons||Soy sauce; divided use|
|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