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.