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 tsp. canola or peanut oil, divided
2 carrots, cut into 1-inch pieces
1 red bell pepper, seeded and stem removed, diced
1/4 lb. (about 20) fresh sugar snap peas, strings on edges removed; or use frozen
2 tsp. peeled ginger, grated or minced
1 large garlic clove, minced
3/4 lb. medium shrimp, peeled and deveined
3 cups hot cooked rice preferably brown
1. In 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 tsp. 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.
Makes 4 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
