Chinese Stir-Fried Curried Shrimp

• 1 lb medium shrimp, peeled and deveined
• 1 onion, halved and sliced thinly
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1/2 teaspoon sugar
• 1 dash pepper
• 2 -3 tablespoons oil (your choice, I prefer coconut oil)
• 1/2 teaspoon salt
• 2 teaspoons sherry wine
• 2 -3 tablespoons curry powder (mild)
• 1/2 cup vegetable stock or 1/2 cup chicken stock

1. Shell and devein shrimp. Cut onion in half; slice thinly.
2. Blend cornstarch, water, sugar and pepper to a paste. Set aside.
3. Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
4. Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.

shrimp, onion, cornstarch, water, sugar, pepper, oil, salt, sherry wine, curry, vegetable stock

Taken from www.food.com/recipe/chinese-stir-fried-curried-shrimp-517769 (may not work)