Veal Stew

Ngau Jai Kau Yuk

Preparation info
    • Difficulty


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?


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


  1. Coat the veal with the cornstarch. Shake off excess.
  2. 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