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<p><em>Recipe from: Quick &amp; Healthy Recipes and Ideas, Third Edition, © 2008 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general public, a division of the American Diabetes Association.&nbsp;</em></p>
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<p>The addition of mandarin oranges gives a good flavor and eye appeal to the sauce. This colorful, healthy quick meal is one that you will want to serve for company. <strong>This recipe is also a good choice for a diabetic menu. </strong><br><br><strong>INGREDIENTS </strong></p>
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<p><strong>1 pound scallops (dry pack) or fresh local shrimp (shelled &amp; deveined)&nbsp;</strong></p>
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<p><strong>1 tablespoon minced fresh ginger&nbsp;</strong></p>
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<p><strong>1-2 tablespoons lite soy sauce (optional)&nbsp;</strong></p>
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<p><strong>1 cup sliced green onions, in 1-inch pieces&nbsp;</strong></p>
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<p><strong>2 cups red bell pepper strips&nbsp;</strong></p>
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<p><strong>1 tablespoon cornstarch&nbsp;</strong></p>
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<p><strong>3/4 cup fat-free chicken broth*&nbsp;</strong></p>
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<p><strong>1 can (11 ounces) mandarin oranges, drained&nbsp;</strong></p>
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<p><strong>1 can (8 ounces) sliced water chestnuts, drained&nbsp;</strong></p>
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<p><strong>hot cooked brown rice or noodles (optional) </strong><br><br><strong>DIRECTIONS</strong><br><br>Spray a large skillet with non-stick cooking spray. Add seafood, ginger and soy sauce. Stir-fry a few minutes or until seafood is done. Remove from skillet and keep warm. </p>
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<p>Add green onions and red pepper to skillet. Stir-fry until crisp tender, adding water or broth, as needed, to prevent sticking.&nbsp;</p>
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<p>In a small bowl, mix cornstarch with chicken broth. Stir into skillet. Cook, stirring constantly, until thickened.&nbsp;</p>
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<p>Gently stir in cooked seafood, mandarin oranges and water chestnuts. Heat thoroughly. Serve over brown rice or noodles.&nbsp;</p>
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<p>Note: One serving is a good source of fiber. Optional ingredients are not included in the nutritional analysis. <br><br><strong>Makes 4 cups </strong>(4 servings); Each Serving: 1 cup; Carb Servings: 1; Exchanges: 1/2 fruit, 2 vegetable, 2 lean meat; calories 171, total fat 1g, saturated fat 0g, cholesterol 37mg, sodium 417mg, total carbohydrate 19g, dietary fiber 3g, sugars 7g, protein 21g </p>
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<p>*Sodium is figured for reduced-sodium. <br><br>Exclusive content from CARE magazine</p>
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