Directions

1. Heat 1½ teaspoons of oil in a large nonstick sauté pan on high and sauté the shrimp until they turn pink, about four minutes.

2. Keep the pan moving to prevent shrimp from burning.
3. Remove the shrimp and set aside.
4. Heat the remaining oil over medium-low heat.
5. Add ginger, and onions, and sauté until the onions are tender.
6. Add chicken stock-broth and bring to a boil.
7. Mix together the water and cornstarch and stir the mixture into the sauté pan, the sauce will thicken in about 1 minute.
8. Return the shrimp to the skillet and bring the sauce to a boil on medium-high heat. Serve over rice.