Stir-Fried Turkey Breast With Snap or Snow Peas and Chard

• 1 pound turkey cutlets, cut across the grain in thin (1/4 to 1/2-inch) slices
• Salt and freshly ground pepper
• 1 to 2 tablespoons soy sauce (to taste)
• 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
• 1/4 cup vegetable stock or water
• 1/4 to 1/2 teaspoon salt (to taste)
• 1/4 to 1/2 teaspoon sugar (to taste)
• 1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock, chicken stock or water
• 2 tablespoons peanut, canola, sunflower, or grape seed oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 3/4 pound sugar snap peas or snow peas, strings and stems removed
• 1 bunch scallions, white and green parts separated, minced
• 1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water and chopped (about 3 cups), stems diced
• 1/2 cup chopped cilantro

1. Season sliced turkey cutlets with salt and pepper.
2. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water.
3. Put salt and sugar in another container, and place it and the other ingredients near your burner.
4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
5. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer.
6. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes.
7. Remove to a plate.
8. Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds.
9. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute.
10. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts.
11. Return turkey to wok and add soy sauce mixture.
12. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through.
13. Add cilantro, scallion greens, and cornstarch slurry.
14. Stir until mixture is lightly glazed, and remove from the heat.
15. Serve with hot grains or noodles.

turkey cutlets, salt, soy sauce, chinese cooking sherry, vegetable stock, salt, sugar, cornstarch, peanut, garlic, ginger, sugar snap peas, scallions, swiss chard, cilantro

Taken from cooking.nytimes.com/recipes/1016663 (may not work)