Source:

Miglore

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

When served, this should look like peas in a nest. This recipe comes from the Pacific Flavors cookbook, by Hugh Carpenter and Teri Sandison.