Name: Veal Stew
Cuisine: China
Ingredients: ¼ teaspoon salt; ½–¾ cup Chicken Broth; ¼ cup shallots, diced into ¼-inch pieces; 1½ tablespoons oyster sauce; ¾ cup green peppers, cut into 1½-inch cubes; 2 tablespoons cornstarch; 4 cups peanut oil; 2 teaspoons light soy sauce; 1½ tablespoons Shao-Hsing wine or sherry; 1 clove garlic, minced; 1 teaspoon sesame oil; 1 pound fresh veal, cut into 1½-inch cubes; Pinch of white pepper; 2 teaspoons dark soy sauce; 2 tablespoons catsup; 1½ teaspoons sugar; ¾ cup sweet red peppers, cut into 1½-inch cubes; ¼ cup onions, diced into ¼-inch pieces

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is another invention of mine: cooking veal by the traditional Cantonese braising method. I wonder what my grandmother would have thought of this?

Ingredients

1 pound fresh veal, cut into 1½-inch cubes
2 tablespoons cornstarch
4

Method

Coat the veal with the cornstarch. Shake off excess.
Heat wok over high heat. Add the peanut oil and heat to 350°F. Oil-blanch the cubes of veal by placing them in a Chinese strainer and lowering them into the hot oil for 45 seconds to 1 minute, or until the cubes turn light brown. Turn off heat. Remove from wok and place strainer over a bowl so oil drains. Res