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2 tablespoon Vegetable Oil
4 ounce Snow Peas
2 Bok Choy
1 pound Shrimp, Peeled & Deveined
½ teaspoon Salt
2 tablespoon Lemon Juice
1/3 cup Orange Juice
1 teaspoon Orange Zest, Grated
½ teaspoon Lemon Zest, Grated
1 teaspoon Cornstarch
1 pinch Black Pepper
Heat oil over high heat in a wok . Add stringed snow peas, bok choy stalks 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.
4 ounce Snow Peas
2 Bok Choy
1 pound Shrimp, Peeled & Deveined
½ teaspoon Salt
2 tablespoon Lemon Juice
1/3 cup Orange Juice
1 teaspoon Orange Zest, Grated
½ teaspoon Lemon Zest, Grated
1 teaspoon Cornstarch
1 pinch Black Pepper
Heat oil over high heat in a wok . Add stringed snow peas, bok choy stalks 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.
