A quick and easy dish to make, Veau a la Chinoise (voh ah lah sheen-wahz) is simply delicious. Serve with fried rice and warmed rice wine.
2 lb. fillet of veal, cut into
2 tablespoons vegetable oil
2 tablespoons sugar
2 oz. Chinese dried mushrooms, soaked for
30 minutes in hot water and drained
6 fl. oz. chicken stock
1 lb. bean sprouts
3-inch piece fresh root ginger, peeled and finely chopped
4 tablespoons soy sauce
1 teaspoon salt
4 tablespoons dry sherry
6 spring onions , trimmed and finely chopped
2 garlic cloves, crushed
First prepare the marinade. In a large mixing bowl, combine the ginger, soy sauce, salt, sherry, spring onions and garlic.
Beat the ingredients together until they are thoroughly combined. Add the veal strips and toss the mixture together until the meat is thoroughly coated with the marinade. Set aside for 30 minutes.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the sugar and cook, stirring constantly, for 3 minutes or until the sugar has melted and has browned. Add the veal and the marinade and stir-fry for 5 minutes.
Stir in the mushrooms and pour over the chicken stock. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low and simmer the mixture for
15 minutes, stirring occa-sionally. Add the bean sprouts and cook for a further
5 minutes. Remove the pan from the heat.
Transfer the veal and vegetables to a warmed serving dish and serve immed-iately.