6.23.12 curry shrimp & vegi stirfry

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Sauce:
1/2 cup water
1/3 cup soy
2/3 cup brown sugar
(these first three combined are a good knockoff/replacement for Yoshida's teriyaki, which is hard to find)
1/2 box of favorite curry, S&B Golden Curry, comes in a box with large cubes of curry.  Look in the Asian isle at the market...I find it at Walmart and Kroger easily.  It is the BEST.  We usually get mild.
more water to dilute as necessary
heat to melt curry and sugar

1 onion cut in large chunks
2 garlic cloves, minced (didn't do tonight, but would be good)
1&1/2 cup brocolli
1 small can whole tomatos, drained and cut into 4 -6 pieces
3/4-1lb peeled,deveined shrimp tossed in 1/4 cup corn starch and dusted off
handful of fresh basil, torn or chopped
vegi oil

stir fry onion till translucent and tender, add garlic if using and let gently cook till fragrant, careful not to burn
add tomato & broccoli (my brocolli was frozen, so already a little tender, but cook till broccoli is almost cooked, then add shrimp.)
add sauce & shrimp and cook till shrimp is pink...a few minutes. 
Add and stir in basil
Serve over steamed sushi rice or fried noodles.
This was crazy good.  We had left overs, which I plan to have for lunch.

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