Ingredients
1 can (11 ounces) mandarin oranges1 teaspoon cornstarch1/2 teaspoon salt1/2 teaspoon ground ginger1 tablespoon reduced-sodium soy sauce1 package (6 ounces) frozen snow peas, thawed1 cup sliced fresh mushrooms1 small onion, thinly sliced1 teaspoon canola oil1/2 pound uncooked medium shrimp, peeled and deveined1 small garlic clove, minced3 tablespoons slivered almonds, toastedHot cooked rice, optional
Preparation
Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside.
In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer.
Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.
