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  Canned cling peach slices 16 Ounce (1 Can)
  Stir fry sauce 1⁄3 Cup (5.33 tbs) (Kikkoman)
  Cornstarch 1 Teaspoon
  Vegetable oil 2 Tablespoon, divided
  Walnut pieces 2⁄3 Cup (10.67 tbs) (Large)
  Garlic 1 Clove (5 gm), minced
  Grated ginger 1⁄2 Teaspoon
  Raw shrimp 1⁄2 Pound, peeled and deveined (Medium Sized)
  Fresh snow peas 4 Ounce, trimmed
  Cherry tomatoes 1 Cup (16 tbs), cut into halves
  Sliced green onions 1⁄4 Cup (4 tbs)
  Hot cooked rice 1 Cup (16 tbs)

Reserving 1/3 cup liquid, drain peaches.
Blend liquid with stir-fry sauce and cornstarch in small bowl; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over medium heat.
Add walnuts, garlic and ginger; stir-fry 1 minute.
Heat remaining 1 tablespoon oil in same pan over high heat.
Add shrimp and stir-fry 1 minute; remove.
Add snow peas and stir-fry 2 minutes; remove.
Pour stir-fry sauce mixture into pan; cook and stir until thickened.
Add shrimp, snow peas, peaches, tomatoes and green onions; cook and stir until shrimp and vegetables are coated with sauce and heated through.
Stir in reserved walnut mixture.
Serve with rice.

Recipe Summary

Stir Fried

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