1 (11 ounce) can mandarin oranges in light syrup, undrained
2 pounds fresh Brussels sprouts
1 1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons lemon juice
2 teaspoons cornstarch
1/2 teaspoon dried basil
1 (8 ounce) can sliced water chestnuts, drained

Drain oranges, reserving liquid; set both aside.

Wash Brussels sprouts, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X.

Combine Brussels sprouts, water, salt, and pepper in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender; drain well.

Combine reserved liquid from oranges, lemon juice, cornstarch, and basil in a small saucepan, stirring until cornstarch dissolves. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour orange sauce over Brussels sprouts. Add reserved oranges and water chestnuts; toss.

Yield: 8 servings.