Coral & Jade Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Medium-size raw shrimp, peeled and deveined
2 tbsp: Cornstarch, divided
3 tbsp: Kikkoman Soy Sauce, divided
1/2 tsp: Sugar,
1: Garlic clove, minced
1 can: Cling peach slices (16 oz.), in juice or extra light - syrup
1 tsp: Distilled white vinegar,
2 tbsp: Vegetable oil, divided
1/4 lbs: Fresh snow peas, trimmed
1 medium: Onion, chunked
1 tbsp: Slivered fresh ginger root,
Directions:
Rinse shrimp; pat dry with paper towels. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15
minutes. Meanwhile, reserving 1/4 cup juice, drain peaches and cut
crosswise in half. Add enough water to reserved juice to measure 1
cup. Stir in remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce and
vinegar; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over
high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining
1 Tbsp. oil in same pan. Add remaining 3 ingredients; stir-fry 4
minutes. Add shrimp and soy sauce mixture; cook, stirring, until
sauce boils and thickens. Stir in peaches; heat through.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
Source from luhu.jp
cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15
minutes. Meanwhile, reserving 1/4 cup juice, drain peaches and cut
crosswise in half. Add enough water to reserved juice to measure 1
cup. Stir in remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce and
vinegar; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over
high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining
1 Tbsp. oil in same pan. Add remaining 3 ingredients; stir-fry 4
minutes. Add shrimp and soy sauce mixture; cook, stirring, until
sauce boils and thickens. Stir in peaches; heat through.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
Source from luhu.jp