Recipes from China :: Chinese Main Dish Seafood
1/2 pound med. shrimp, peeled and deveined
2 Tbsp. cornstarch, divided
3 Tbsp. soy sauce, divided
1/2 tsp. sugar
1 clove garlic, minced
1 (16 ounce) can cling peach slices in juice or extra light syrup
1 tsp. distilled white vinegar
2 Tbsp. canola (or other vegetable) oil, divided
4 oz. fresh snow peas
1 onion, chunked
1 Tbsp. slivered fresh ginger root
Rinse shrimp and pat dry with paper towels.
Combine 1 Tbsp. each cornstarch and soy sauce with sugar and garlic; stir in shrimp. Let stand 15 mins.
Meanwhile, drain peaches, reserving 1/4 c. juice. Add enough water to reserved juice to measure 1 c.. Stir in remaining cornstarch, soy sauce and vinegar; set aside.
Cut peaches in half crosswise.
Heat 1 Tbsp. 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 mins. Stir in shrimp and soy mixture; cook and stir until sauce boils and thickens. Stir in peaches and heat through.
Serve immediately.
Serves 4 to 6.
