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Matchstick Turnips and Snow Peas
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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
  • Sauce:
  • 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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