Bella Burger
Coconut & Crab Soup

Shrimp Curry with Asparagus and Snap Peas

1 T cornstach
2-3 t curry powder
1 T soy sauce
3/4 C low sodium chicken broth
3 t canola oil
Asparagus bunch, cut into 1-inch pieces
1 red pepper, seeded and diced
1/4 pd sugar snap peas, strings removed
2-3 t fresh ginger, grated
1 large garlic clove, minced
3/4 pd shrimp, peeled and deveined

Combine cornstarch, curry powder, soy sauce and ginger in a bowl. Heat 1 t of oil in wok. Add veggies and garlic. Stir fry about 1-2 minutes. Remove. Heat 2 t of oil in wok. Add shrimp and stir fry until turn pink (about 1 minute). Return veggies to wok. Stir in sauce. Bring to a boil and cook 2-3 minutes.

From: New American Plate Cookbook

Serves: 4
Calories: 167
Fat: 5 g
Fiber: 2 g



Hi Kathleen...personally, I can't stand it when I get comments that aren't about the post they're attached to on my blog, so: this sounds yummy and I can't wait to make it soon! Also, by the way, since I can't find your email (I suppose it's here somewhere...) -- it was nice to finally meet you and Greg the other night and we look forward to seeing you both again soon.

Best, Stephen

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