| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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