2 tbsp. vegetable oil
1/4 lb. snow peas, stringed
2 stalks bok choy or Napa cabbage, cut on diagonal into 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 tsp. 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 2 minutes, covered. Uncover the pan, add the cornstarch mixture, and stir until slightly thickened. Serve immediately. Serves 4.