1/2 lb. med. shrimp, peeled and deveined
2 tbsp. cornstarch, divided use
3 tbsp. soy sauce, divided use
1/2 tsp. sugar
1 clove garlic, minced
1 (16 oz.) can cling peach slices in juice or extra light syrup
1 tsp. distilled white vinegar
2 tbsp. vegetable oil, divided use
4 oz. fresh snow peas
1 onion, chunked
1 tbsp. slivered fresh ginger root

Rinse shrimp and pat dry with paper towels. Combine 1 tablespoon each cornstarch and soy sauce with sugar and garlic; stir in shrimp. Let stand 15 minutes. Meanwhile, drain peaches, reserved 1/4 cup juice. Add enough water to reserved juice to measure 1 cup. Stir in remaining cornstarch, soy sauce and vinegar; set aside.

Cut peaches crosswise in half. Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining oil in same wok. Add snow peas, onion and ginger; stir-fry 4 minutes. Stir in shrimp and soy mixture; cook and stir until sauce boils and thickens. Stir in peaches and heat through. Serve immediately. Serves 4-6.