| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Med. shrimp; peeled and deveined |
| 2 | tb | Cornstarch; divided use |
| 3 | tb | Soy sauce; divided use |
| 1/2 | ts | Sugar |
| 1 | Clove garlic; minced | |
| 1 | cn | (16 oz.) cling peach slices in juice or extra light syrup |
| 1 | ts | Distilled white vinegar |
| 2 | tb | Vegetable oil; divided use |
| 4 | oz | Fresh snow peas |
| 1 | Onion; chunked | |
| 1 | tb | 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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