Ingredients

Preparation and cooking time 30 minutes

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 vegetable oil

Directions

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 1/2 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.