- The Washington Times - Tuesday, March 29, 2005

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), which offers a trove of about 100 streamlined but from-scratch recipes.

Miss Revsin’s 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 just three to eight readily available ingredients.

She suggests accompanying this turkey stir-fry with stir-fried eggplant or red cabbage. Serve it with steamed rice or over fresh Chinese noodles or angel-hair pasta that is 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 an earthy note with a few thinly sliced fresh shiitake mushroom caps cooked with the snow peas.

Turkey and snow-pea stir-fry

The preparation and cooking time is 30 minutes.

1/2 pound snow peas

1 pound turkey breast cutlets

2 tablespoons soy sauce

1 tablespoon red wine vinegar

13/4 teaspoons cornstarch

Salt and pepper

3 tablespoons vegetable oil

String snow peas. Rinse cutlets; 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 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 the snow peas to the wok with the 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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