Shanghai Shrimp

1. 1

   Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 min.

2. 2

   Add shrimp; cook 3 to 4 min.

3. 3

   or until shrimp turn pink.

4. 4

   Stir chicken broth into cornstarch.

5. 5

   Add to shrimp mixture along with the oranges and water chestnuts; mix well.

6. 6

   Reduce heat to medium-low; cover.

7. 7

   Simmer until slightly thickened and heated through, stirring frequently.

8. 8

   Serve over the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.