International Recipes

Coral-Jade Stir-Fry

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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

  1. Rinse shrimp and pat dry with paper towels.
  2. Combine 1 tablespoon each cornstarch and soy sauce with sugar and garlic; stir in shrimp. Let stand for 15 minutes.
  3. 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.
  4. Cut peaches in half crosswise.
  5. Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp and stir fry 1 for minute; remove.
  6. 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.
  7. Serve immediately.


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