Both V and I love snow peas, or mangetout as the Brit's call them; that early spring edible peapod.
I have a hard time finding them here in my area. One store, that caters to the local British population, carries them, but it's a bit out of my way. They are clearly labeled 'Mangetout'.
I asked my green grocer if they had them or would be getting them.
He had no idea what I was talking about.
Mangetout is a French word meaning 'eat it all' (roughly). More specifically, the French would spell it mange-tout, but, still, I assumed that would be what the French call snow peas.
Apparently not. I can find no translation anywhere other than mangetout = mange-tout.
Looks like I'll be making a trip back to the other store again. One really should have them for spring stir-fries!
This cooks quickly, as most stir-fries do, allowing the bright green,
spring vegetables to retain their color. I use Brown rice but substitute
Basmati if you prefer. Add other spring vegetables if you have them.
10oz (300gr) turkey cutlets or tenderloin 300gr, 10.6oz
1 onion 145gr, 5.1oz
2 cloves garlic 8gr, .28oz
4oz asparagus green or white 112gr, 4oz
4oz snow peas (mangetout) 112gr, 4oz
2 tsp sesame oil 9gr, .32oz
2 tsp olive oil 9gr, .32oz
1/2 cup chicken stock 112gr, 4oz
1 tbs sherry (optional) 15gr, .53oz
1 tbs cornstarch (Maizena, corn flour) dissolved in 8gr, .28oz
1 tbs soy sauce plus 1 tbs water 16gr, .56oz
Thinly slice onion. Mince garlic. Snap off the ends of the asparagus then roll cut . Trim snow peas. Cut the turkey into bite-size pieces. Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes. Add garlic and stir-fry another 2 minutes. Remove onion/garlic from pan and set aside. Add sesame oil to pan and heat. Add turkey and stir-fry 3 – 5 minutes, until nicely browned. Remove and put with onions. Add asparagus to skillet and stir-fry 3 minutes. Add snow peas to skillet and stir-fry 1 – 2 minutes longer. Return everything to the skillet. Add chicken stock, sherry and bring to a boil. Dissolve cornstarch in soy sauce. Add cornstarch mixture to pan and stir until thickened. Add more soy sauce if desired, according to taste. Serve over Brown Rice.
2/3 cup quick cooking brown rice 125gr, 4.4oz
1 1/3 cups chicken stock or whatever your rice calls for 310gr, 10.9oz
Cook rice according to package instructions. Fluff and serve.
Entire Recipe / per serving
Total Carbohydrates: 136 / 68
Dietary Fiber: 14 / 7
Total Fat: 25 / 12.5
Fat: 4 / 2
Cholesterol: 226 / 113
Calcium: 204 / 102
1722 / 861
I try to be accurate, but I do not
guarantee it. I use 'grams' as
the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook
book: Easy Gourmet