Saturday, May 8, 2010
This Chinese-style curry is very mild but very flavorful. Just make sure you get Chinese-style curry powder and not the Indian one because Indian curries tend to have quite a bit of heat.
The original recipe I found called for crabs but I didn't want to cook anything so messy since we were going to serve it for dinner along with a few other dishes. So I improvised and this shrimp version was a hit!
A few tips...this dish comes together very quickly so have all the ingredients ready before you start. Also, use high heat to stir fry so that the veggies and shrimp stay crisp and sweet.
3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon salt
1 teaspoon sugar
4 teaspoons curry
1/4 lb lean ground pork
500-600 grams large shrimp, shelled and deveined
3 tablespoons vegetable oil
1 clove garlic, minced
1 medium onion, cut into wedges
1 medium green bell pepper cut into squares
1 egg, lightly beaten
1. Mix all the sauce ingredients together and set aside.
2. Season the ground pork with salt, sugar and curry powder. Mix well and set aside.
3. In a wok or large pan, saute the garlic until light brown.
4. Add the pork and saute until no longer pink.
5. Add the onions and green peppers and stir-fry for a minute or so.
6. Add the shrimp and saute just until pink.
7. Add the sauce mixture and mix until thick.
8. Stir in the beaten egg and cook for a few seconds more.
This dish is best served with lots of white rice to sop up all that wonderful sauce!