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CATEGORY CUISINE TAG YIELD
Vegetables 1 Servings

INGREDIENTS

1/2 lb Med. shrimp, peeled and
deveined
2 T Cornstarch, divided use
3 T Soy sauce, divided use
1/2 t Sugar
1 Clove garlic, minced
1 16 oz. cling peach slices
in juice or extra light
syrup
1 t Distilled white vinegar
2 T Vegetable oil, divided use
4 oz Fresh snow peas
1 Onion, chunked
1 T Slivered fresh ginger root

INSTRUCTIONS

From: HallieByrd <HallieByrd@aol.com>  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 1/4 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@juno.com on Mar 10, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 467
Calories From Fat: 252
Total Fat: 28.5g
Cholesterol: 0mg
Sodium: 1619.7mg
Potassium: 554.3mg
Carbohydrates: 47.8g
Fiber: 5.9g
Sugar: 12.8g
Protein: 7.4g


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