Turkey with Pea Pods

My father managed a dairy farm so beef was a staple in our family. My mother used to make beef and pea pods, always one of everyone’s favorites. Here’s my version using turkey tenderloin rather than beef. Serves 2-3.

Into a gallon food storage bag, add:

2-3 tablespoons arrowroot

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper

Shake (close first) to combine and then add:

6-8 ounces turkey tenderloin, cut into slices (about 1/8″ thick)

Seal and shake to coat the turkey with the arrowroot mixture. Put in the refrigerator for at least 1 hour but up to overnight. When ready to start cooking, heat a 12″ skillet over medium heat with:

1 tablespoon olive oil

When shimmering add and saute until slightly softened:

1 medium onion, cut in half and then thinly sliced

2 teaspoons minced garlic (2 cloves)

1 large or 10 baby carrots, thinly sliced on the diagonal

5 celery stalks, thinly sliced on the diagonal

6-8 ounce bag of pea pods, remove the strings and then cut into several pieces on the diagonal

1 medium sweet bell pepper, sliced thin

In a 2 cup bowl, combine:

1 cup soy sauce substitute (if you can have soy, feel free to use soy sauce but reduce to 1/2 cup and increase the stock to 3/4 cup)

1 tablespoon fish sauce

1/2 tablespoon sesame oil

1/4 cup chicken (or turkey) stock

1 1/2 tablespoons arrowroot (or tapioca starch)

1 teaspoon siracha (optional)

Whisk to combine. In a separate skillet, heat over medium heat:

1 tablespoon olive oil

1 teaspoon sesame oil

When shimmering, add the turkey and saute, turning once, until cooked about 2 minutes per side depending on thickness. I had to do this in 2 batches since the turkey shouldn’t be crowded in the pan (we don’t want it to steam!). Add to the vegetables. When all the turkey is combined with the vegetables, stir in the sauce mixture and cook for about 1 minute until thickened and coating all the vegetable mixture. If needed, add more chicken stock by tablespoon. Serve, garnished with sesame seeds and/or sliced scallion greens.

5 thoughts on “Turkey with Pea Pods

    1. Pretty much anything you saute shouldn’t be crowded or it will steam rather than saute. I love pea pods; we used to eat them right off the vine, drove my mother crazy since she then wouldn’t have enough to cook with but it didn’t stop us from doing the same thing with the kohlrabi. If you try it with real soy sauce, you’ll want to experiment with the soy sauce since it’s much stronger flavor then the soy sauce substitute used in the recipe. Thanks again for your comments; I find them very helpful.

      Liked by 1 person

      1. Hi. Love garden memorial! Can just imagine happy kids eating things. Ours were strawberries. Ha ha. We had a big strawberry patch in the garden. I don’t remember anything else that was in the garden, only the strawberries. Guessing I loved eating those. 🙂

        What a great tip about sautée vs steam. Have you ever seen that movie Julie and Julia with Meryl Streep? There’s a line I love where Julie says, ‘don’t crowd the mushrooms’ and it was in reference to them not browning. Now, I understand why! They must steam if they are crowded. I think I’ll try crowding and non crowding some vegetables to see how they cook. Thank you for your help.


      2. Yes, loved that movie! We also had strawberries off and on. Don’t remember them every year. Yes, that’s why it’s bad to crowd anything you’re sauteing. Have some fun with it and thanks so much for your input.

        Liked by 1 person

      3. You’re welcome. Love that you had strawberries, too. Every time I watch that movie, I am inspired to cook something. Ha ha.


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