1 cup sugar snap peas, trimmed and each cut in half lengthwise
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons mirin (sweet rice wine)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add turnip and rutabaga; stir-fry 1 minute or until crisp-tender. Add sugar snap peas; stir-fry 30 seconds.
Combine broth, soy sauce, cornstarch, and mirin in a small bowl; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
I tried this recipe more out of curiosity than anything else, and found it rather good. Cutting the turnip and rutabaga into julienne strips was tedious, but good practice of knife skills, and once my mise-en-place was ready to go, cooking the dish went very quickly. Would also be nice with some julienned red bell pepper for additional color. This isn't something I'll make often, but would make a nice change of pace, especially in the winter when turnips and rutabagas are in season.
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