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Stir-Fried Veal Stew With Artichokes |
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Serves: 4 Print this RecipeStir-frying and stewing differ only in timing. Both techniques call for browning and simmering, but in stir-frying the ingredients are tender enough to cook in minutes, and stewing takes an hour or more. In this recipe we combine the two and split the difference. You get the seared surfaces of cooking in a wok and the complex melding of flavors of a stew, and you also get to cut the stewing time by 30 percent. 1 1/2 pounds veal stew meat No-stick flour and oil spray 1 tablespoon olive oil 1 onion, cut into chunks 1 tablespoon chopped garlic, fresh or jarred organic 1 (12-ounce) jar marinated quartered artichoke hearts 1 cup chicken broth 1 teaspoon crushed dried rosemary 1/2 teaspoon dried thyme 1 (14-ounce) can diced tomatoes 1 (10-ounce) can chickpea, drained and rinsed 2 tablespoons Italian (flat-leaf) parsley Heat a large wok over high heat. Coat the veal with baking spray and brown in the wok in batches. Do not crowd the pan. Remove the veal and set aside. Add the oil and onion to the wok and stir-fry until brown. Add the garlic and stir-fry for another 10 seconds. Return the veal to the wok and add the marinade from the artichoke hearts, the broth, rosemary, thyme, and diced tomatoes with their liquid. Cover and simmer for 20 minutes. Add the artichoke hearts and chickpeas and simmer until the veal is tender, about 20 minutes more. Stir in the parsley, and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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