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Categories:
shrimp cornstarch peanut oil red onion garlic red pepper sugar snap peas sugar white wine vinegar tomato sauce soy sauce peaches cilantro steamed rice
Viewed: 15 - Published at: 9 years agoIngredients
- 20 None large shrimp, peeled and deveined
- 1 tbsp cornstarch
- 2 tbsp peanut oil
- 1 None red onion, thinly sliced
- 2 cloves garlic, crushed
- 1 None red pepper, seeded and thinly sliced
- 5 oz sugar snap peas, trimmed
- 2 tbsp sugar
- 2 tbsp white wine vinegar
- 2 tbsp tomato sauce
- 2 tbsp light soy sauce
- 2 None peaches, pitted and cut into wedges
- 1/4 cup chopped cilantro
- None None Steamed rice, to serve
Method
- Toss shrimp in cornstarch to coat.
- Heat 1 tbsp of the oil in a wok on high heat. Stir-fry shrimp, in batches, 2-3 mins per batch, until they change color and are cooked. Remove from wok. Cover to keep warm.
- Heat remaining 1 tbsp oil in same wok. Stir-fry onion and garlic, 2-3 mins, until tender. Add red pepper and sugar snap peas. Stir-fry, 1-2 mins, until just tender.
- Return shrimp to wok with 1/2 cup water, sugar, vinegar, sauces and peaches. Stir-fry, 1-2 mins, until heated through. Sprinkle with cilantro. Serve with rice.
