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, or snow 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, optional

Directions

1. Cut the sliced turkey or chicken cutlets into small pieces. In a small bowl, whisk the egg white with 1 1/2 T soy sauce, then add the turkey and toss it together.
2. Slice the vegetables into small pieces, and cut the garlic and ginger into slices. In another bowl, combine the soy sauce, rice vinegar, water, ground ginger, and Sriracha Sauce, if you’re using it, for the cooking sauce.
3. Set a wok or sturdy frying pan over high heat for 1 minute, until the surface has a shimmer to it. Pour in 1/2 of oil and warm it for about 30 seconds, then add the sliced garlic and ginger. Cook only until fragrant, then take them out of the pan so the garlic does not turn bitter.
4. Add the sliced vegetables to the hot pan. Stir-fry over high heat for 2-3 minutes, just until they begin to cook but are still quite crisp. Transfer the vegetables from the wok to a bowl.
5. Add more oil if the pan needs it, and heat for about 30 seconds. Add the turkey and stir-fry until it is cooked through, about 4 minutes. It will not brown much, but the center should be fully cooked.
6. Return the vegetables to the wok and heat for 1 minute. Pour in the cooking sauce and cook for 2-3 minutes longer, until some of the liquid has cooked off and the sauce clings to the turkey and vegetables.
7. The egg white gives the sauce a little body without cornstarch. If you prefer to leave it out, the dish will still work, but the sauce will be thinner.