Chinese Shrimp Stir Fry
1 Tbsp. cornstarch
2 tsp. curry powder (or more, according to taste)
1/2 tsp. sugar
1 Tbsp. reduced sodium soy sauce
1 Tbsp. rice wine vinegar
3/4 cup fat-free, reduced sodium chicken broth
3 Tbsp. canola oil, divided
2 carrots, cut into 1-inch pieces
1 red bell pepper, seeded and stem removed, diced
2 tsp. peeled ginger, grated or minced
1 large garlic clove, peeled and minced
1/4 lb. (about 20) fresh sugar snap peas, strings on edges removed; or use frozen
1 lb. medium shrimp, shelled and deveined
2 cups hot cooked rice, preferably brown
In a small bowl, combine the cornstarch, curry and sugar.
Mix in the soy sauce, vinegar and chicken broth. Set aside.
In a wok or skillet, heat 1 Tbsp. oil over high heat.
Add the carrots, pepper, peas, ginger and garlic.
Stir-fry until vegetables are brightly colored, about 1 minute.
Transfer onto a plate with a slotted spoon. Place the remaining oil in the pan and set it over high heat.
Add the shrimp and stir-fry until pink, about 1 minute.
Return the vegetables to the pan.
Stir the sauce mixture and pour it into the pan. Simmer gently until the shrimp are pink, 2-3 minutes.
Serve immediately over rice.