Turkey And Sugar Snap Peas In Orange Mustard Sauce Recipes

Steps:

• To make the sauce, combine the orange juice, zest, soy sauce, ginger, shallot, honey and mustard in a small bowl and stir to mix well. Set aside.
• To make the marinade, combine the egg white, mirin, soy sauce and cornstarch in a bowl and stir to dissolve the cornstarch. Add the turkey pieces and toss to coat evenly. Set aside.
• In a wok or frying pan, over high heat, warm 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot, but not quite smoking add the peas and stir and toss every 15-20 seconds until just tender, 2-3 minutes.
• Add the water chestnuts and stir and toss for 1 minute longer. Transfer to a dish and set aside.
• Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan, again swirling to coat the pan. When the oil is hot, add the turkey pieces and stir and toss every 15-20 seconds until firm and no trace of pink remains, 4-5 minutes.
• Quickly stir the reserved sauce, add to the pan over medium high heat. Bring to a simmer and stir and toss until the sauce thickens slightly, 1-2 minutes.
• Return the peas and water chestnuts to the pan and toss to coat with the sauce. Cook for 1 minutes longer. Serve hot.

Steps:

• Pluck off and discard the string from each pea pod.
• Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
• Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.

Steps:

• Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
• Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.

Steps:

• Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
• Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
• Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.