Title: Coral and jade stir-fry
 Categories: Main dish, Seafood, Stir-fry
      Yield: 4 Servings
 
    1/2 lb Medium-size raw shrimp
           -- peeled and deveined
      2 tb Cornstarch; divided
      3 tb Kikkoman Soy Sauce; divided
    1/2 ts Sugar
      1    Garlic clove; minced
      1 cn Cling peach slices (16 oz.)
           -- in juice or extra light
           -- syrup
      1 ts Distilled white vinegar
      2 tb Vegetable oil; divided
    1/4 lb Fresh snow peas; trimmed
      1 md Onion; chunked
      1 tb Slivered fresh ginger root
 
  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.