Shrimp Curry with Asparagus and Snap Peas
Source: The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life
Servings: 4

1 Tbsp. cornstarch
2 tsp. curry powder
1/2 tsp. sugar
1 Tbsp. reduced sodium soy sauce
3/4 cup fat-free, reduced-sodium chicken broth
3 tsp. canola or peanut oil, divided
8 asparagus stalks (tough ends trimmed),in 1-inch pieces
1 red bell pepper, seeded and diced
1/4 lb. sugar snap peas, strings removed
2 tsp. grated or minced peeled fresh ginger
1 large garlic clove, minced
3/4 lb. medium shrimp peeled and deveined

In a small bowl, combine cornstarch, curry powder and sugar. Mix in soy sauce, then broth. Set aside.

Heat a heavy skillet over high heat, add 1 tsp. oil and heat until hot. Add asparagus, pepper, peas, ginger and garlic. Stir-fry until vegetables are tender but still crisp. Transfer mixture with a slotted spoon to a plate.

Heat remaining oil in pan. Add shrimp and stir-fry until pink, about 1 minute.

Stir in vegetables. Stir sauce, then pour into skillet. Bring to a boil, reduce heat and simmer until shrimp are opaque in the center, about 2 to 3 minutes. Serve immediately.