2 tbsp. vegetable oil
1/4 lb. snow peas, stringed
2 stalks Bok Choy or Napa cabbage, cut diagonal (1/2 inch slices)
1 lb. large shrimp, peeled and deveined
1/2 tsp. salt
2 tbsp. lemon juice
1/3 c. orange juice
1 tsp. grated orange rind
1/2 tsp. grated lemon rind
1/3 c. cornstarch mixed with 1 tbsp. cold water
Pinch of 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 two minutes covered.

Uncover the pan, add the cornstarch mixture, and stir until slightly thickened. Serve immediately. Serves 4.