Skillet Curry Shrimp
1 Cup Chicken Broth
1 Tablespoon Oyster Sauce
1 Tablespoons Soy Sauce
1 Teaspoons White Sugar
3 Tablespoons Peanut Oil
2 Teaspoons Curry Powder
1 Clove Garlic, Minced
1 Teaspoon Minced Fresh Ginger Root
1 Small Red Bell Pepper, Diced (Optional)
1 Medium Red Onion, Chopped
4 Green Onions, Chopped Into 1 Inch Pieces
1 (12 Ounce) Package Frozen Cooked Cocktail Shrimp
2 Cups Frozen or Fresh Snow Peas
1 (8 Ounce) Package Rice Noodles, Broken Into 3 Inch Pieces And Soaked
Step 1 Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
Step 2 In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Variation: May use 4 Cups Chopped Rotisserie Chicken.