Mandarin Shrimp

• 3 Tbsp. oil
• 1 1/2 lb. raw, peeled shrimp
• 1 clove garlic, minced
• 8 oz. fresh mushrooms, sliced
• 1 (5 oz.) can sliced water chestnuts
• 1 chicken bouillon cube
• 1 c. water
• 1/4 tsp. ground ginger
• 2 Tbsp. cornstarch
• 1/2 c. water
• 2 tsp. soy sauce
• cooked rice (white or brown)
• sliced green onion (for garnish)

1. Heat oil in a frying pan and saute shrimp about 3 minutes, until pink.
2. Remove from the pan and set aside.
3. Add garlic to the pan and saute a minute or two.
4. Add mushrooms, sauteing 2 minutes longer.
5. Add water chestnuts, bouillon cube, 1 cup water and ginger.
6. Simmer 10 minutes.
7. Make a paste of cornstarch and water. Add soy sauce and pour into the pan.
8. Return the shrimp to the pan and heat until nicely thickened.
9. Serve over rice.
10. Sprinkle with green onion.
11. Serves 4.

oil, shrimp, clove garlic, fresh mushrooms, water chestnuts, chicken, water, ground ginger, cornstarch, water, soy sauce, rice, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857648 (may not work)