Turkey and Snow Pea Stir-frySource: The Simpler the Better 1/2 pound snow peas 1 pound turkey breast cutlets 2 tablespoons soy sauce 1 tablespoon red wine vinegar 1 3/4 teaspoons cornstarch 3 tablespoons water 1/2 teaspoon each salt and pepper 3 tablespoons vegetable oil String snow peas. Rinse cutlets and dry with paper towels. Cut against grain into 1/2-inch-thick strips. In a small bowl, mix soy sauce with vinegar, cornstarch, water and salt and pepper. Set sauce aside. Heat 1 tablespoon oil in a wok or very large skillet over high heat. Add snow peas and cook, stirring and tossing constantly, until the color brightens, about 1 minute. Transfer to a platter. Add remaining oil to wok and when almost smoking, add turkey. Cook, stirring, tossing, and separating strips with a spatula, until they look mostly white, about 1 minute. Return snow peas to wok with turkey. Reduce heat to medium. Give sauce a stir and add to wok. Bring to boil, stirring. Cook until sauce thickens and turns clear, 1 minute. Serve hot. Makes 3 to 4 servings.
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