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Far East Veal Stir-Fry

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INGREDIENTS

6 lb. veal leg cutlets, ¼ inch thick (IMPS/NAMP 1336)
1/4 cup + 6 tbsp. olive oil, divided
1/4 lb. leeks, sliced (¼ inch)
1 lb. red bell peppers, cut into strips
1 lb. sugar snap peas, trimmed
12 oz. carrots, sliced
12 oz. yellow bell peppers, cut into strips
2 oz. fresh garlic, minced
2 oz. fresh ginger, minced
1 qt. dry white wine
1/4 cup chopped fresh cilantro
1/2 cup oyster sauce
6 tbsp. soy sauce
4 tsp. hot chili oil
2 tsp. ground black pepper
1/4 cup cornstarch
1 cup veal or beef stock
6 lb. (cooked weight) fresh Chinese noodles, hot

INSTRUCTIONS

  1. 1
    Pound veal to _-inch thickness, if necessary. Cut into ¼-inch strips. Stir-fry in 1/4 cup oil in batches over high heat until outside surface is brown. Remove veal; reserve.
  2. 2
    Stir-fry vegetables, garlic and ginger in 6 tbsp. oil and drippings in same pan, in batches, 5 to 8 minutes or until crisp-tender. Return veal to pan.
  3. 3
    Add wine, cilantro, oyster sauce, soy sauce, chili oil and pepper to pan; cook and stir 3 minutes. Dissolve cornstarch in stock; add to pan. Cook and stir until sauce thickens and boils for 1 minute.
  4. 4
    Plate 1 cup veal mixture on top of 4 ounces noodles.

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preparation methods
Meals/Courses
cuisines Asian, Chinese, European
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