Stir-Fried Veal with Fresh Tomatoes

Name: Stir-Fried Veal with Fresh Tomatoes
Cuisine: China
Ingredients: 1 tablespoon egg white, beaten; Pinch of white pepper; 1 tablespoon cornstarch; ¼ cup scallions, white portions only, cut into ¼-inch pieces; 1 teaspoon Shao-Hsing wine or sherry; ½ pound veal, the tenderest cutlet or thigh meat, thinly sliced into pieces 1 inch by 2½ inches; 1 teaspoon minced garlic; 2 teaspoons minced ginger; 4 tablespoons Chicken Broth; 3 tablespoons peanut oil; ⅓ cup fresh tomatoes, minced; ½ cup fresh mushrooms, cut into ¼-inch slices; ⅓ cup snow peas, peeled, washed, dried, and each sliced into 3 pieces on the diagonal; 1 teaspoon oyster sauce; 2 tablespoons sweet red peppers, minced; ⅛ teaspoon salt; 1 teaspoon cornstarch; 2 teaspoons peanut oil; ½ teaspoon sugar; ¾ teaspoon sesame oil; 1 teaspoon light soy sauce; 2 teaspoons oyster sauce; ½ teaspoon sesame oil

Keh Chau Ngau Jai Yuk

Preparation info

Difficulty
Medium

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.

Ingredients

Asia
China
Cantonese
Guangdong Province
Main course

Ingredients

Method