Recipe - Coral-Jade Stir-Fry

One half pound Med. shrimp; peeled and
deveined
2 tablespoon Cornstarch; divided use
3 tablespoon Soy sauce; divided use
One half teaspoon Sugar
1 Clove garlic; minced
1 cn (16 oz.) cling peach slices
in juice or extra light
syrup
1 teaspoon Distilled white vinegar
2 tablespoon Vegetable oil; divided use
4 ounce Fresh snow peas
1 Onion; chunked
1 tablespoon Slivered fresh ginger root

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 One fourth 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
stirfry 1 minute; remove. Heat remaining oil in same wok. Add snow peas,
onion and ginger; stirfry 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 46.

Posted to recipeludigest by jeryder@juno.com on Mar 10, 1998