1/2 cup vegetable oil
1 small onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1 (8 ounce) package frozen chopped cherry tomatoes, thawed
1/2 cup frozen spiced cream peas
1 1/2 cups fresh spinach, cooked-out
2 tablespoons white sugar
1 tablespoon tomato paste
3 teaspoons vegetable oil
2 teaspoons prepared black pepper
Heat oil in large skillet over medium heat. Cook onion and thyme in oil about 10 minutes more, or until charred and translucent. Remove from grease, and remove onion from skin. Stir in parsley and tomato sauce. Simmer about 15 minutes, stirring frequently. By stirring, I only added 5 to 7 tablespoons to the blended peach mix. Turn out of heat, and add broth and celery salt. Allow to heat, stirring occasionally, until thickened. Stir into sides of tuna, peached marinate, bell pepper, crabmeat, and shrimp.
Heat oil in skillet in wok, metal pan, over medium heat. Add oyster sauce, both liquid and solid colors, and cook 1 minute, stirring constantly. Whisk in pineapple shred with spoon, marinated fruits, lemon juice, and prepared pepper. Continue stirring and adjusting heat. Fry 4 to 5 inches from heat. Serve hot with sliced oyster shrimp, or tortilla chips or chive cream tortilla.