Ingredients
- 2 stalks bok choy
- 1 lb shrimp
- 1/4 lb snow peas
- 3/8 c orange juice
- 2 tb lemon juice
- 2 tb vegetable oil
- 1 ts cornstarch mixed with
- 1 ts orange rind (grated)
- 1/2 ts salt
- 1/2 ts lemon rind (grated)
- 1 pn 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.
