Peach & Ginger Glazed Shrimp Stir-Fry

Ingredients (Serves 4)

For the stir-fry:

• 1 lb (450 g) shrimp, peeled & deveined
• 1–2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• 1 small red onion, sliced
• 1–2 peaches, sliced or diced
• Salt & pepper

For the peach-ginger glaze:

• 1 cup peach preserves or 1 cup blended fresh peaches
• 1 tbsp grated fresh ginger
• 1–2 tbsp soy sauce
• 1 tbsp rice vinegar or lime juice
• 1–2 tsp chili paste or sriracha (adjust to taste)
• 1–2 cloves garlic, minced
• Optional: 1 tsp cornstarch mixed with 1 tbsp water (for thicker glaze)

To serve:

• Cooked rice or rice noodles
• Sesame seeds
• Fresh cilantro or green onions

Instructions

1. Make the glaze

1. In a bowl, whisk together peach preserves (or blended peaches), ginger, soy sauce, vinegar/lime juice, chili sauce, and garlic.
2. If you like it thicker, stir in the cornstarch slurry.

2. Cook the shrimp

1. Season shrimp lightly with salt and pepper.
2. Heat 1 tbsp oil in a large skillet or wok.
3. Add shrimp and cook 1–2 minutes per side, just until pink.
4. Remove shrimp and set aside.

3. Stir-fry the veggies

1. Add another splash of oil if needed.
2. Add onion, bell pepper, and snap peas.
3. Stir-fry 3–4 minutes until crisp-tender.
4. Add peach slices and cook another 1–2 minutes.

4. Combine everything

1. Return shrimp to the pan.
2. Pour in the peach-ginger glaze.
3. Cook 2–3 minutes until the sauce is glossy and coats everything.

Serving

Serve hot over rice or rice noodles.
Top with sesame seeds and cilantro or green onion for a pretty finish.