White-cooked Veal

Name: White-cooked Veal
Yield: Serves 4–6 with 2–3 Other Dishes
Cuisine: China
Ingredients: 350–450 g (12 oz–1 lb) veal medallion; 7.5–10 ml (1½–2 tsp) tapioca or potato flour; 22.5 ml (1½ tbsp) peanut or vegetable oil; 1.1–1.75 litres (1¾–3 pints/4½–7½ cups) water or chicken stock; 7.5–10 ml (1½–2 tsp) tapioca or potato flour; 22.5 ml (1½ tbsp) peanut or vegetable oil; 30–37.5 ml (2–2½ tbsp) finely shredded ginger; 15 ml (1 tbsp) sesame oil; 1.1–1.75 litres (1¾–3 pints/4½–7½ cups) water or chicken stock; 6–8 large spring onions, trimmed and cut into 5 cm (2 in) sections, then finely shredded; 2 small dried red chillies, deseeded and roughly chopped; 15 ml (1 tbsp) hot water; 37.5–45 ml (2½–3 tbsp) peanut or vegetable oil; 37.5–45 ml (2½–3 tbsp) peanut or vegetable oil; ground black pepper to taste; 45 ml (3 tbsp) thin or light soy sauce; 45 ml (3 tbsp) thin or light soy sauce; 2.5 ml (½ tsp) sugar

Preparation info

Serves
4–6
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Among the corps of reader-users of my books, I am gratified to find the young generation of Chinese working in Hong Kong, in Europe and in America. Donna Wong and her husband Desmond Cheung are two of them. Sometimes I try to think what might stimulate the palates of the likes of them after a hard day’s work in the financial and legal worlds. Following their motto that dishes should be ‘easy and tasty’, one evening I prepared a veal dish for them, using the cut known to English butchers as

Ingredients

Asia
China
Main course
Hong Kong

Ingredients

Method