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Cook'n with Betty Crocker 
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Shredded Veal with Ginger |
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Serves: 4 Print this Recipe1 pound boneless veal round steaks 1 tablespoon cornstarch 1/2 teaspoon salt 1/8 teaspoon white peppers 6 green onions (with tops) 1 tablespoon shredded ginger root 1/2 teaspoon cornstarch 1/2 teaspoon sugar 1 tablespoon chicken broth 1 teaspoon light soy sauce 2 tablespoons vegetable oil Trim fat from veal steak; cut veal lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices; cut lengthwise into thin strips. Toss veal, 1 tablespoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut green onions diagonally into 1-inch pieces. Mix 1/2 teaspoon cornstarch, the sugar, broth and soy sauce. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add veal and gingerroot; stir-fry 2 minutes or until veal turns white. Add green onions; stir-fry 10 seconds. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. 4 or 5 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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