In August, it’s important to get peaches into your mouth as often as humanly possible. You could eat, say, 6 or 7 out of hand daily. You could put a whole slew of them in a pie, a cobbler, or a crisp. You could shove them in a fruit salad. Anything will do really, as long as you get enough peaches in you to last throughout the winter. It’s a matter of the utmost importance.

So important, actually, that you may have to get creative. Sure, you could put peaches in a salad (actually I think August requires you to do so) but how about peaches for dinner? And no, not one of those I’m having dessert for dinner dinners – though that too sounds like a swell idea. How about you go balls to the wall, wild and crazy? Go peaches… with shrimp… and spicy peanuts… and bok choy.

It works, trust me, it works. It comes together into, well, the perfect balance. Spicy-hot peanuts are tempered (and highlighted) by the sweet peaches and the flesh of the shrimp. The bok choy lends that special crispness. And you can check off another serving on that peaches quota that I am sure you are all trying to fill. Right now, I’ve had about enough peaches to last until November. There’s a lot of work to do before the summer’s end.

Peaches and Shrimp Stir-fry

serves 2-4

• 1 pound shrimp, peeled and deviened
• 2 tablespoons peach nectar (optional)
• 2 tablespoons soy sauce, or more to taste
• small splash of rice vinegar
• 6 heads bok choy, leaves separated
• 3 peaches, cut into wedges
• 3/4 cup spicy-hot peanuts
• 1 bunch green onions, sliced

Place cleaned shrimp in a bowl. If using, add some peach nectar to the shrimp and let it marinate while you put together the other ingredients. When everything’s all chopped and ready, heat some oil in a wok until very hot. Throw in the shrimp, alongwith the soy sauce and vinegar. After a minute, add the bok choy and peaches. Cook, throwing the wok contents into the air and catching it all back in the wok if you have a lot of finesse and flair. Otherwise, stir with a wooden spoon. It’s okay if the peaches start to melt and break apart, they will act as a sauce like that. When shrimp seems cooked, add in the spicy-hot peanuts (you may substitute regular peanuts if you are a wimp) and cook for a minute longer.

Pour the wok contents into a serving bowl. Top with the green onions and more peanuts.

Tags: stir-fry

This entry was posted on Thursday, August 14th, 2008 at 5:03 pm and is filed under Dinner, Fish & Shellfish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.