Turkey stir-fry with snap peas
Tender strips of turkey breast and crisp snap peas in a glossy ginger-garlic sauce, faster than takeout and lighter too.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $4.12 a serving
- 600 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- ¾ cup jasmine rice
- 1 turkey breast tenderloin, about 10 oz
- 1 tbsp oyster sauce
- 1 tsp honey
- 8 oz sugar snap peas
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp sesame oil
- 2 stalks green onions, sliced
From your pantry
- 1¼ cups water, divided
- 2 tsp cornstarch
- 2 tbsp soy sauce, divided
- 1 tsp rice vinegar
- 1½ tbsp vegetable oil, divided
Each serving has about 600 calories, 44 g protein, 73 g carbs and 14 g fat, and costs about $4.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No honey? Maple syrup works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice, then bring it in a small with 1 cup of the water.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
once, cover, turn the heat to low and cook 15 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
the turkey across the grain into thin strips and it with the cornstarch and 1 tablespoon of the soy sauce.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Fifteen minutes in the freezer firms the turkey up and makes thin slices easy.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the remaining soy sauce, the oyster sauce, honey, vinegar and remaining ¼ cup water in a small bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat 1 tablespoon of the vegetable oil in a large over high heat until it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
High heat
Spread the turkey out in one layer and leave it 2 minutes, then 1 to 2 minutes, until no pink remains.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
High heat
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Move it to a plate.
Add the remaining oil and the snap peas and 2 to 3 minutes, until bright green and .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
High heat
Add the garlic and ginger and 30 seconds.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heat
Return the turkey, pour in the sauce, and 1 minute, until glossy. in the sesame oil and green onions and serve over the rice.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heat
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
