Veal Chinoiserie

Name: Veal Chinoiserie
Cuisine: French
Ingredients: 1 teaspoon Szechuan peppercorns; 6 large center cut rib veal chops, 1 inch thick, turned into boneless veal chops by the butcher; 6 large center cut rib veal chops, 1 inch thick, turned into boneless veal chops by the butcher; 2 tablespoons dark soy sauce; 1 tablespoon Chinese rice wine or dry fino sherry; 1 tablespoon Chinese rice wine or dry fino sherry; 6 tablespoons peanut oil; 1 cup Primary Veal Stock or best available stock of your choice; ½ teaspoon cornstarch; Two ⅙-inch-thick slices fresh ginger, peeled; 2 cloves garlic, slivered; ½ cup fresh water chestnuts, peeled and sliced ⅙ inch thick; 4 large shiitake mushrooms, stems removed and cut into slivers ¼ inch thick across the caps; 1 red bell pepper, seeded, cut into strips 1 inch wide on the diagonal, then into diamonds; 1 yellow bell pepper, seeded, cut into strips 1 inch wide on the diagonal, then into diamonds; 6 leaves Romaine lettuce, cut across the leaves into 1-inch-wide bands; 2 scallions, cut on the slant into 1/16-inch-thick slivers; Salt; ⅓ cup very coarsely chopped cilantro leaves

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Order the cut IMPS No. 1306, rib chops. Since the boning of these chops is difficult, have the butcher turn them into boneless veal chops for you. Future food professionals can benefit by doing the boning themselves, removing all fat finish and silverskin, defatting the rib cap, and shaping tournedos by wrapping the eye of the rib into the cap (see Meat Handwork). Secure the two muscles together with toothpicks first, then with kitchen string. Pull

Ingredients

Europe
France
Main course

Ingredients

Method