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. ---------------------------------------------------------------------------
Nutrition
Ingredients
