Title: Citrus Shrimp
Categories: Fish
Yield: 4 Servings
| 2 | tb | Vegetable oil |
| 1/4 | lb | Snow peas, stringed |
| 2 | | Stalks bok choy or Napa cabb |
| 1 | lb | Large shrimp, peeled and dev |
| 1/2 | ts | Salt |
| 2 | tb | Lemon juice |
| 1/3 | c | Orange juice |
| 1 | ts | Grated orange rind |
| 1/2 | ts | Grated lemon rind |
| 1 | ts | Cornstarch mixed with 1 T co |
| 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.