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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the American Institute for Cancer Research. 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.
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