---------- Recipe via Meal-Master (tm) v8.06

     Title: Chinese Shrimp Curry
Categories: Chinese, Shrimp, Curry
     Yield: 3 Servings

     1 tb Corn starch
     2 ts Curry powder
   1/2 ts Sugar
     1 tb Soy sauce
     1 tb Rice wine vinegar
   3/4 c  Chicken broth
     3 ts Canola or peanut oil;
          - divided
     2    Carrots; cut into 1" pieces
     1    Red bell pepper; seeded,
          - stems removed, diced
   1/4 lb Fresh sugar snap pea;
          - strings on, edges removed
     2 ts Ginger; peeled, grated
     1 cl Garlic; minced
   3/4 lb Medium shrimp; peeled,
          - deveined
     3 c  Cooked rice; hot

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

 In wok or heavy skillet, heat 1 ts 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.

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

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

 Posted by: Elizabeth Knicely

 Recipe FROM: https://food.com/Recipe

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