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.