Sweet and Sour Shrimp Stir-Fry


Sweet and Sour Shrimp Stir-Fry Photo
Sweet and Sour Shrimp Stir-Fry

YIELD Makes 4 to 6 servings


1 can (16 ounces) cling peach slices in syrup
1/2 cup stir-fry sauce
1 teaspoon arrowroot
2 tablespoons peanut oil
1/2 pound medium shrimp, peeled and deveined
2 cloves garlic, minced
4 ounces fresh snow peas, trimmed
1 cup cherry tomatoes, halved
1/4 cup sliced green onions
2/3 cup large walnut pieces
Hot cooked rice


  1. Remove peaches from can, reserving 1/4 cup syrup. Blend syrup, stir-fry sauce and arrowroot in small bowl; set aside.
  2. Heat oil in wok or large skillet over medium heat. Add shrimp and garlic; stir-fry 1 to 2 minutes. Remove and set aside. Add snow peas; stir-fry 2 minutes. Remove and set aside. Add syrup mixture to wok; cook and stir until thickened. Add shrimp, snow peas, peaches, tomatoes and green onions. Stir-fry until shrimp become opaque and vegetables are heated through. Add walnuts. Serve over rice.
This recipe appears in: Asian
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