|Scallions||4 , cut into 1 inch pieces|
|Minced ginger||1 Teaspoon|
|Peanut oil||2 Tablespoon|
|Large shrimp||1 Pound, shelled and deveined|
|Chicken broth||1 Cup (16 tbs)|
|Canned mandarin oranges||11 Ounce, undrained (1 Can)|
|Canned sliced water chestnuts||8 Ounce, undrained (1 Can)|
|Hot cooked rice||2 Cup (32 tbs)|
In large skillet, over medium-high heat, cook scallions and ginger in oil for 2 to 3 minutes.
Add shrimp; cook for 3 to 4 minutes.
Blend chicken broth into cornstarch; stir into skillet with oranges and water chestnuts.
Reduce heat; simmer, covered, until slightly thickened and heated through.