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Prep and Cook Time:
20 min.

2 tablespoons vegetable oil
1 pound medium shrimp, peeled and deveined
1/2 pound snow peas, trimmed
1 clove large garlic, peeled and thinly sliced
1 tangerine, juiced
1 lemon, juiced
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons chopped fresh cilantro
3 cups cooked short-grain rice

Heat wok or a large sauté pan over medium-high heat.
Add oil and swirl to coat.
When hot, but not smoking, add shrimp and stir-fry for 1 minute.
Add snow peas and garlic and stir-fry until peas are crisptender, about 2 minutes. Add tangerine juice, lemon juice, soy sauce, salt and pepper and continue cooking until vegetables and shrimp are well coated, about 1 minute.
Mix in cilantro.
Transfer stir-fry to a warm platter and serve with steamed rice.
Cooking Tip:
If you want a thicker sauce, mix 2 teaspoons of cornstarch in the tangerine juice before adding to the stir-fry.

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