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

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.