Chinese Shrimp Curry – My Pregnancy SG

Ingredients

• 1 Tbsp. cornstarch
• 2 tsp. curry powder (or more, according to taste)
• 1/2 tsp. sugar
• 1 Tbsp. reduced sodium soy sauce
• 1 Tbsp. rice wine vinegar
• 3/4 cup fat-free, reduced sodium chicken broth
• 3 tsp. canola or peanut oil, divided
• 2 carrots, cut into 1-inch pieces
• 1 red bell pepper, seeded and stem removed, diced
• 1/4 lb. (about 20) fresh sugar snap peas, strings on edges removed; or use frozen
• 2 tsp. peeled ginger, grated or minced
• 1 large garlic clove, minced
• 3/4 lb. medium shrimp, peeled and deveined
• 3 cups hot cooked rice preferably brown