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Shrimp Curry with Asparagus & Snap Peas
Ingredients
1 tablespoon cornstarch
2 teaspoons curry powder
1/2 teaspoon sugar
1 tablespoon reduced-sodium soy sauce
3/4 cup fat-free reduced-sodium chicken broth
3 teaspoons canola or peanut oil (divided use)
8 asparagus stalks, tough ends trimmed, cut into 1-inch pieces
1 red bell pepper, seeded and diced
1/4 pound sugar snap peas, strings on both edges removed
2 teaspoons grated or minced, peeled fresh ginger
1 clove garlic, minced
3/4 pound medium shrimp, peeled and deveined
Directions:
In a small bowl, combine the cornstarch, curry powder and sugar. Mix in soy sauce and then the chicken broth. Set the mixture aside.
In a heavy skillet or wok, heat 1 teaspoon of the oil over high heat. Add the asparagus, red pepper, peas, ginger and garlic. Stir-fry until the vegetables are bright in color, about 1 minute. Transfer them to a plate with a slotted spoon.
Heat the remaining 2 teaspoons of oil. Add the shrimp, and stir-fry until they turn pink, about 1 minute. Return the vegetables to the skillet. Stir the sauce, and then pour it into the skillet.
Bring to a boil, reduce the heat and simmer gently until the shrimp are white in the center, about 2 to 3 minutes. Serve immediately.
Serves 4
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