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- 2 large turnips
- 1/2 lb (.2 kg). snow peas
- 1 tbsp (15 ml) cornstarch
- 1-1/2 tbsp (20 ml) unsalted butter
- 1-1/2 tsp (7 ml) pepper
- 2 cloves garlic, finely minced
- 2 tsp (10 ml) fresh ginger, finely minced
- 1-1/2 tsp (7 ml) grated lemon peel
- 3 tbsp (45 ml) dry vermouth
- 1/2 tsp (2 ml) dry mustard
- 1/4 tsp (1 ml) sugar
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) pepper
- Peel turnips and cut into thin slices, then into matchstick-like shreds.
- Snap off stem ends of snow peas and cut pods in half on the diagonal.
- In a small bowl, combine sauce ingredients.
- Mix cornstarch with an equal amount of cold water and set aside.
- Heat half the butter and half the oil in a wok or frying pan on the highest heat.
- Add turnips and stir-fry until they are heated through, about 30 seconds.
- Sprinkle with pepper and turn out onto a heated platter, arranging into a round even layer.
- Return pan immediately to highest heat.
- Add remaining butter and oil, then the garlic and ginger, and saute briefly.
- Add snow peas and stir-fry until snow peas brighten, about 2 minutes.
- Pour in the sauce, then add a little of the cornstarch mixture to thicken.
- Position snow pea mixture in the center of turnips and serve at once.
- When served, this should look like peas in a nest. This recipe comes from
the Pacific Flavors cookbook, by Hugh Carpenter and Teri Sandison.
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