Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| ¼ pounds | Snow peas, stringed |
| 2 \N | Stalks bok choy or Napa cabb |
| 1 pounds | Large shrimp, peeled and dev |
| ½ teaspoon | Salt |
| 2 tablespoons | Lemon juice |
| ⅓ cup | Orange juice |
| 1 teaspoon | Grated orange rind |
| ½ teaspoon | Grated lemon rind |
| 1 teaspoon | Cornstarch mixed with 1 T co |
| 1 pinch | Black pepper |
HEAT OIL OVER HIGH HEAT in a wok or large skillet. Add snow peas, bok choy and shrimp. Stir-fry 3 minutes, or until shrimp are pink. Add salt, pepper, lemon juice, orange juice, orange and lemon rinds, and cook for 2 minutes, covered. Uncover the pan, add the cornstarch mixture, and stir until slightly thickened. Serve immediately. Serves 4.