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
  1. In a small bowl, combine the cornstarch, curry and sugar.
  2. Mix in the soy sauce, vinegar and chicken broth. Set aside.
  3. In a wok or skillet, heat 1 Tbsp. oil over high heat.
  4. Add the carrots, pepper, peas, ginger and garlic.
  5. Stir-fry until vegetables are brightly colored, about 1 minute.
  6. Transfer onto a plate with a slotted spoon. Place the remaining oil in the pan and set it over high heat.
  7. Add the shrimp and stir-fry until pink, about 1 minute.
  8. Return the vegetables to the pan.
  9. Stir the sauce mixture and pour it into the pan. Simmer gently until the shrimp are pink, 2-3 minutes.
  10. Serve immediately over rice.