2 tablespoons vegetable oil
1 large garlic clove, minced
1 ½ teaspoons chopped fresh ginger
1 lb shrimp, peeled, deveined
1 red pepper cut in strips (1 cup)
¼ lb snow peas
2 cups coarsely cut bok choy
¼ lb mushrooms, sliced
¾ cups Florida grapefruit juice
¼ cup soy sauce
2 teaspoons cornstarch
1/8 teaspoon hot pepper sauce
2 medium Florida grapefruit, sectioned
In wok or large skillet heat oil over high heat; add garlic and ginger; cook until golden, about 30 seconds. Add shrimp; stir-fry until shrimp turn pink, 2 to 3 minutes. Remove and keep warm. Add red pepper and snow peas to wok; stir-fry 1 minute longer. Combine grapefruit juice, soy sauce, cornstarch and hot pepper sauce; add to vegetables. Cook, stirring constantly, until mixture boils and thickens. Return shrimp to wok, add grapefruit sections; stir just to heat. Serve on rice or Oriental noodles.
YIELD: 4 servings.