Chinese Shrimp Curry

Name: Chinese Shrimp Curry
Ingredients: 1 tablespoon cornstarch; 2 teaspoons curry powder (or more, according to taste); 1/2 teaspoon sugar; 1 tablespoon reduced sodium soy sauce; 1 tablespoon rice wine vinegar; 3/4 cup reduced-sodium fat-free chicken broth; 3 teaspoons canola oil or 3 teaspoons peanut oil, divided; 2 carrots, cut into 1-inch pieces; 1 red bell pepper, seeded, stems removed, diced; 1/4 lb fresh sugar snap pea, strings on, edges removed (about 20); 2 teaspoons peeled ginger, grated; 1 large garlic clove, minced; 3/4 lb medium shrimp, peeled and deveined; 3 cups hot cooked brown rice

14 ingredients

5 steps

Ingredients

1 tablespoon cornstarch
2 teaspoons curry powder (or more, according to taste)
1/2 teaspoon sugar
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
3/4 cup reduced-sodium fat-free chicken broth
3 teaspoons canola oil or 3 teaspoons peanut oil, divided
2 carrots, cut into 1-inch pieces
1 red bell pepper, seeded, stems removed, diced
1/4 lb fresh sugar snap pea, strings on, edges removed (about 20)
2 teaspoons peeled ginger, grated
1 large garlic clove, minced
3/4 lb medium shrimp, peeled and deveined
3 cups hot cooked brown rice

Directions

1

In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
2

In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
3

Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
4

Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
5

Makes 4 servings.