Chinese Shrimp Curry

From the American Institute for Cancer Research.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

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 white in center, 2-3 minutes. Serve immediately over rice.
5. Makes 4 servings.