Shrimp and Peach Stir-Fry |
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| 2 tablespoons vegetable oil |
1 8 ounce can water chestnuts, drained, sliced |
| 1 pound large shrimp, shelled, deveined |
2 fresh peaches, sliced |
| 1/2 pound broccoli, stems diagonally sliced, |
3 green onions, diagonally sliced |
| flowerettes cut into bite-size pieces |
Glossy Sauce (recipe follows) |
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| Heat 1 tablespoon oil in wok or large skillet. Add shrimp and
stir-fry until tender, about 4 to 5 minutes. Remove from wok; set
aside. Add 1 tablespoon oil and stir-fry broccoli until tender-crisp,
about 4 to 5 minutes. Add shrimp, water chestnuts, peaches and
onions to wok and heat through. Stir in Glossy Sauce and cook just
until thick and glossy. |
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| Glossy Sauce: Blend 1 1/2 tablespoons cornstarch with 3/4 cup
chicken broth, 1/3 cup sherry, 1 teaspoon soy sauce, 1/2 teaspoon
fresh ginger root, minced, and 1 teaspoon sugar. |
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| Yield: 4 servings |
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