Rinse shrimp; pat dry with paper towels. Combine 1 Tbsp. _each_ cornstarch and soy sauce, sugar, garlic and shrimp; let stand 15 minutes. Meanwhile, reserving 1/4 cup juice, drain peaches and cut crosswise in half. Add enough water to reserved juice to measure 1 cup. Stir in remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce and vinegar; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining 1 Tbsp. 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. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4|
|Calories from Fat: 52 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 85.1mg||26 %|
|Sodium 676.4mg||23 %|
|Potassium 393.8mg||10 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 23.2g|
|Protein 15.5g||22 %|
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Calories per serving: 210
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