International Recipes
Coral-Jade Stir-Fry
Yield: 4 to 6 servings
Ingredients
- 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
Instructions
- 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 for 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 for minute; remove.
- Heat remaining oil in same wok. Add snow peas, onion and ginger; stir fry for 4 minutes. Stir in shrimp and soy mixture; cook and stir until sauce boils and thickens. Stir in peaches and heat through.
- Serve immediately.