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.