Stir Fried Turkey with Sugar Snap Peas and Peppers

Ingredients

• 8 oz. thinly sliced raw turkey breast cutlets
• 1 egg white
• 1 1/2 T Soy Sauce
• 1-2 T peanut oil
• 2 cloves garlic, each cut into 2-3 flat slices
• several slices fresh ginger root
• 1 cup sliced sugar snap peas
• 1 cup thinly sliced red, yellow, or orange bell pepper
• 1 T Soy Sauce
• 1 T Rice Wine Vinegar
• 1 T water
• 1 tsp. ground ginger root
• 1 tsp. Sriracha Sauce 

Directions

Cut the sliced turkey (or chicken) cutlets into small pieces.Beat together the egg white and 1 1/2 T soy sauce; then mix it with the turkey pieces in a small bowl.Cut the vegetables into small slices and slice the garlic and ginger.Stir together the soy sauce, rice vinegar, water, ground ginger, and Sriracha Sauce (if using) to make the cooking sauce.Heat wok or heavy frying pan for 1 minute over high heat, until it looks shimmery.Add 1/2 of oil and heat about 30 seconds, then add the sliced garlic and ginger and cook just until they are fragrant, then remove. (Don’t cook them too long or the garlic will get bitter.)Add the sliced vegetables.Stir fry over high heat 2-3 minutes, until starting to get cooked but still very crisp.Remove vegetables from the wok and put in a bowl.Add more oil as needed and heat about 30 seconds.Add the turkey and stir fry until well cooked, about 4 minutes. It won’t get very brown, but the inside should be well cooked.Add the vegetables back into wok, heat one minute, then add cooking sauce and cook 2-3 minutes more, until sauce is partly evaporated and coats the food.The egg white helps thicken this dish without using cornstarch, but if your experience has been mostly with Americanized Chinese food, you may prefer it without the egg, in which case the sauce will be thinner.