Chinese Shrimp Curry

• 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

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.

cornstarch, curry powder, sugar, soy sauce, rice wine vinegar, chicken broth, canola oil, carrots, red bell pepper, sugar snap pea, ginger, garlic, shrimp, hot cooked brown rice

Taken from www.food.com/recipe/chinese-shrimp-curry-502084 (may not work)