Title: Coral-jade stir-fry
 Categories: None
      Yield: 1 Servings
 
    1/2 lb Med. shrimp; peeled and
           -deveined
      2 tb Cornstarch; divided use
      3 tb Soy sauce; divided use
    1/2 ts Sugar
      1    Clove garlic; minced
      1 cn (16 oz.) cling peach slices
           -in juice or extra light
           -syrup
      1 ts Distilled white vinegar
      2 tb Vegetable oil; divided use
      4 oz Fresh snow peas
      1    Onion; chunked
      1 tb Slivered fresh ginger root
 
  From: HallieByrd 
  
  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 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
  crosswise in half. Heat 1 tablespoon oil in wok or large skillet over
  high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining
  oil in same wok. Add snow peas, onion and ginger; stir-fry 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
  4-6.