Coral & Jade Stir-Fry
Submitted by glendasue
A colorful shrimp stir-fry with peach slices, snow peas, and onion in a sweet soy and vinegar sauce. The coral shrimp and jade snow peas make this dish as gorgeous as it is quick.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
1 hrsThe name tells you exactly what this dish looks like on the plate: coral-pink shrimp and jade-green snow peas, with golden peach slices catching the light.
Shrimp get a quick marinade in cornstarch, soy sauce, sugar, and garlic, then hit a screaming hot wok for just a minute before making way for snow peas and chunked onion.
The sauce, built from reserved peach juice thickened with cornstarch and sharpened with a splash of vinegar, brings everything together in a glossy, sweet-savory glaze.
Peach slices fold in at the very end so they warm through without falling apart. Serve over steamed rice for a weeknight dinner that comes together in under 20 minutes.
Kitchen Tips
- Stir-fry the shrimp for only 1 minute, then remove. They finish cooking when they go back in with the sauce
- The wok must be very hot before adding the oil. That high heat is what gives stir-fry its signature seared flavor
- Add the peaches last and gently fold them in so they hold their shape
- Canned peach slices work perfectly here. The juice doubles as the base for the sauce
Ingredients
Directions
Rinse shrimp; pat dry with paper towels.
Combine 1 tablespoon cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15 minutes.
Meanwhile, reserving ¼ cup juice, drain peaches and cut crosswise in half.
Add enough water to reserved juice to measure 1 cup.
Stir in remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce and vinegar; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove.
Heat remaining 1 tablespoon 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.
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