Veal may not be the most obvious choice for a Chinese stir-fry, but this recipe demonstrates why it can be an alternative to pork, chicken, or beef. The veal is marinated in a mix of soy sauce, garlic, and hot sauce, an essential flavor-building step that pays off in the end. Red and green bell peppers and shallots round out the one-pot (or one-wok) meal, with a flavorful sauce tying them together.
- 400 grams veal
- 100 milliliters soy sauce
- 1 garlic clove
- hot sauce
- 1 tablespoon sugar
- sherry vinegar
- 1 red bell pepper
- 1 green bell pepper
- 1 shallot
- 1 teaspoon cornstarch
- Add 50 milliliters of soy sauce, the garlic, and a few drops of hot sauce to a bowl and mix well. Add the veal and coat well. Marinate in the refrigerator for at least 1 hour.
- Add the remaining soy sauce to a bowl with the sugar, a splash of sherry vinegar, and a few drops of hot sauce. Mix well.
- Remove the veal from the marinade and saute in a skillet with a tablespoon of oil on high heat. Saute for a couple of minutes. Remove from heat and set aside.
- Add the bell peppers and shallot and saute for 5 minutes.
- Add the meat to the vegetables and cook for a couple of minutes. Add the sauce. Stir well. Add a teaspoon of cornstarch diluted in a splash of water to help thicken the sauce. Simmer for 5 minutes.
- Serve warm on rice.
|Calories220Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.