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|
|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|
- Remove peaches from can, reserving 1/4 cup syrup. Blend syrup, stir-fry sauce and arrowroot in small bowl; set aside.
- 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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