Stir-Fried Veal with Fresh Tomatoes

Keh Chau Ngau Jai Yuk

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

The Cantonese for veal is ngau jai yuk, which means literally, “meat of the suckling cow.” It is virtually unheard of in Canton and eaten only rarely in Hong Kong, where it is always stir-fried with various vegetables. I have created a veal stir fry using fresh tomatoes, mushrooms, snow peas, and peppers. It is not only innovative but colorful and tasty as well.