---------- 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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