Chinese Shrimp Curry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 in center, 2-3 minutes. serve immediately over rice.
• 5 makes 4 servings.