Coral-jade Stir-fry
| 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)
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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