Curried Shrimp (or use any protein you like–tofu, beef, chicken, pork)
1 lb. Peeled, deveined Gulf shrimp (or fresh as you can get it)
1 tsp cornstarch
½ tsp salt
dash of pepper
Combine above and cover shrimp with it, set aside.
½ c chicken stock
2 tsp Chinese cooking wine (or sherry)
2 tsp Tamari (dark soy sauce)
½ tsp sugar
medium onion, large dice or sliced
large carrot, large dice, or sliced (par-cook by steaming or in microwave)
bell peppers, red, yellow or green, large dice, or sliced
(can also add peas, chunks of potato, any vegetable) (par-cook potato in microwave)
1 T canola oil
1 slice ginger
2 tsp Chinese wine
2 T curry powder, the best you can find, I use Morton & Bassett
Sambal, Sriracha, or crushed red peppers
Preheat skillet or wok on high heat, add ½ T oil, add ginger and cook for 2 minutes. Discard.
Add shrimp and stir-fry for 2-3 minutes, adding the wine during cooking. Remove and clean
wok or pan.
Add ½ T oil, add onion and curry paste, cook 2 minutes. Add carrots and other vegetables, add
shrimp, add sauce, return heat to high, bring to boil and cook for 3 minutes, stirring. Add
Sambal or crushed red pepper to bring to heat to your taste.
Serve with rice.
You will love this!