In this simple stir-fry, tender strips of white turkey and crunchy pea pods are tossed in a rich, brown sauce sparked by soy sauce, vinegar and pepper. "The cooking is done in the blink of an eye," says food writer Leslie Revsin, "so be sure to have all the ingredients prepped and ready by the stove."
The recipe is from her cookbook "The Simpler The Better" (Wiley, 2004, $24.95) which offers a trove of around 100 streamlined but do-it-from-scratch recipes. Revsin is an accomplished chef and her expertise has gone into ensuring that all these recipes can be made in three steps or fewer, in less than 30 minutes' cooking time, and using only from three to eight readily available ingredients.
She includes serving suggestions for this turkey stir-fry: Accompany it with stir-fried eggplant or red cabbage. Serve it with steamed rice, or over fresh Chinese noodles or angel-hair pasta first boiled, then sauteed into a flat, crisp brown cake.
Try a variation or two, she says: Add more crunch to the dish with sliced, canned water chestnuts. Or give it and earthy note with a few thinly sliced fresh shiitake mushroom caps cooked with the snow peas.
Turkey and Snow-Pea Stir-Fry
(Preparation and cooking time 30 minutes)
½ pound snow peas
1 pound turkey breast cutlets
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1¾ teaspoons cornstarch
3 tablespoons vegetable oil
String snow peas. Rinse cutlets and dry with paper towels. Cut against grain into 1/8-inch-thick strips. In a small bowl, mix soy sauce with vinegar, cornstarch, 3 tablespoons water and ½ teaspoon each 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.