Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week’s recipes in my farmers’ market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they’ve already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.
Ingredients
- 1 pound turkey cutlets, cut across the grain in thin (1/4 to 1/2-inch) slices
- Salt and freshly ground pepper
- 1 to 2 tablespoons soy sauce (to taste)
- 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
- ¼ cup vegetable stock or water
- ¼ to ½ teaspoon salt (to taste)
- ¼ to ½ teaspoon sugar (to taste)
- 1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock, chicken stock or water
- 2 tablespoons peanut, canola, sunflower, or grape seed oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¾ pound sugar snap peas or snow peas, strings and stems removed
- 1 bunch scallions, white and green parts separated, minced
- ½ pound Swiss chard, stemmed, leaves washed in 2 changes of water and chopped (about 3 cups), stems diced
- ½ cup chopped cilantro
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Nutritional Information
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Nutritional analysis per serving (4 servings)
282 calories; 10 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 30 grams protein; 73 milligrams cholesterol; 751 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Serves 4
Preparation
- Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.
- Advance preparation: You can prepare your ingredients and refrigerate several hours ahead.
About 7 minutes
Dining and Cooking