• 2-1/2 Tbs. cornstarch
• 1/2 cup cold water
• 2-1/2 Tbs. soy sauce
• 2-1/2 tsp. sugar
• 1 Tbs. curry powder
• 1 Tbs. peanut oil
• 1 lb. medium shrimp, peeled and deveined
• 1 Tbs. plus 1 tsp. dry sherry or chicken stock
• 2 tsp. Asian sesame oil
• 6 ounces sliced water chestnuts, drained and rinsed
• 2 cloves garlic, crushed
• 3 scallions, thinly sliced

Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.

Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry water chestnuts, shrimp, marinade and garlic 3 minutes over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.

Per serving: calories 250, fat 8.3g, 30% calories from fat, cholesterol 172mg, protein 25.0g, carbohydrates 17.9g, fiber 2.7g, sugar 5.4g, sodium 748mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 1.3, Sugar: 0.2, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wine is: Chablis.