Turkey And Sugar Snap Peas In Orange Mustard Sauce Recipes

HONEY-MUSTARD TURKEY WITH SNAP PEAS

Steps:

• Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
• Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
• Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.

TURKEY AND SUGAR SNAP PEAS IN ORANGE MUSTARD SAUCE

Steps:

• To make the sauce, combine the orange juice, zest, soy sauce, ginger, shallot, honey and mustard in a small bowl and stir to mix well. Set aside.
• To make the marinade, combine the egg white, mirin, soy sauce and cornstarch in a bowl and stir to dissolve the cornstarch. Add the turkey pieces and toss to coat evenly. Set aside.
• In a wok or frying pan, over high heat, warm 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot, but not quite smoking add the peas and stir and toss every 15-20 seconds until just tender, 2-3 minutes.
• Add the water chestnuts and stir and toss for 1 minute longer. Transfer to a dish and set aside.
• Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan, again swirling to coat the pan. When the oil is hot, add the turkey pieces and stir and toss every 15-20 seconds until firm and no trace of pink remains, 4-5 minutes.
• Quickly stir the reserved sauce, add to the pan over medium high heat. Bring to a simmer and stir and toss until the sauce thickens slightly, 1-2 minutes.
• Return the peas and water chestnuts to the pan and toss to coat with the sauce. Cook for 1 minutes longer. Serve hot.

SUGAR SNAP PEAS WITH MISO SAUCE

Steps:

• Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.
• Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute.
• Pour the sauce over the snow or snap peas toss to coat and serve.

SAUTEED SUGAR SNAP PEAS

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

STIR FRIED SUGAR SNAP PEAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
• Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

TURKEY WITH ORANGE SAUCE

Steps:

• Sprinkle turkey with 1/4 teaspoon salt and pepper; place in a microwave-safe 11x7-in. dish. Cover, venting one corner, and microwave on high for 3 minutes. , Turn turkey; cover and microwave 1 to 1-1/2 minutes longer or until turkey is no longer pink and a thermometer reads 170°., In a microwave-safe bowl, combine the cornstarch, brown sugar, orange juice, lemon juice, butter and remaining salt. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened; stir until smooth. Serve with turkey.

BUTTERED GREEN SUGAR SNAP PEAS

Steps:

• Pluck off and discard the string from each pea pod.
• Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
• Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.

ORANGE GLAZED SUGAR SNAP PEAS

Steps:

• Steam peas for several minutes until crisp tender.
• Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
• Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
• Serve warm.