| 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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