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Chinese Shrimp Curry

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Ingredients

Adjust Servings:
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)

Nutritional information

305.2
Calories
52g
Calories From Fat
5.9g
Total Fat
0.7 g
Saturated Fat
107.4mg
Cholesterol
641mg
Sodium
46.3g
Carbs
5.5g
Dietary Fiber
3.8g
Sugars
16.6g
Protein
333g
Serving Size (g)
4
Serving Size

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Chinese Shrimp Curry

Features:
    Cuisine:

    This is an excellent and very delicious recipe, and easy to make. Thank you!!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chinese Shrimp Curry, From the American Institute for Cancer Research., This is an excellent and very delicious recipe, and easy to make. Thank you!!, From the American Institute for Cancer Research.


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    Steps

    1
    Done

    In a Small Bowl, Combine Cornstarch, Curry and Sugar. Mix in Soy Sauce, Vinegar and Chicken Broth. Set Aside.

    2
    Done

    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
    Done

    Place Remaining Oil in Pan and Set Over High Heat. Add Shrimp and Stir-Fry Until Pink, About 1 Minute.

    4
    Done

    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
    Done

    Makes 4 Servings.

    Avatar Of Brisa Hensley

    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

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