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1/2 pound medium shrimp, peeled and deveined
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1/2 teaspoon granulated sugar
1 clove garlic, minced
1 (16 ounce) can cling peach slices in juice or extra light syrup
1 teaspoon distilled white vinegar
2 tablespoons vegetable oil, divided
4 ounces fresh snow peas
1 onion, chunked
1 tablespoon slivered fresh ginger root
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, reserving 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 in half crosswise.
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.
Serves 4 to 6.