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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
soy sauce	1	tablespoon	reduced sodium	8.48	0.7888	1.3024	0.0912
rice wine vinegar	1	tablespoon		-	-	-	-
chicken broth	3/4	cup	reduced sodium fat free	58.59	1.4175	8.3538	1.9656
canola oil	3	teaspoons	divided	119.34	0.0	0.0	13.5
carrot	2		cut	104.96	24.5248	2.3808	0.6144
red bell pepper	1		seeded diced	100.8669	0.0	22.4401	0.5667
sugar snap pea	1/4	lb		100.8669	0.0	22.4401	0.5667
ginger	2	teaspoons	peeled grated	-	-	-	-
garlic clove	1		minced	-	-	-	-
shrimp	3/4		peeled deveined	-	-	-	-
brown rice	3	cups	cooked	1720.62	362.5152	34.2702	13.1772

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.