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.