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Veal Saute ‘Szechuan’ recipe

Here’s a Chinese restaurant-style dishthat’ll have your taste buds zinging with flavor. Quick cookingon high heat helps keep the tender veal moist.

Recipe: Veal Saute ‘Szechuan’

1 pound veal, thinly sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons chili sauce
1 tablespoon sherry
1 tablespoon sesame oil
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
3 tablespoons vegetable oil
1 lemon, sliced
3 cloves garlic, minced
3 red chili peppers, seeded and chopped (see tips below)Cooked rice for accompaniment

  • Whisk together half the soy sauce withhalf the cornstarch; marinate veal in soy mixture for about 15minutes; drain and set aside.
  • In a small bowl, combine remaining cornstarchand soy sauce, chili sauce, sherry, sesame oil, sugar, lemonjuice, red wine vinegar, hot pepper sauce and salt; set aside.
  • Meanwhile, heat a wok or large heavy skilletover high heat; add oil. Add veal and stir-fry until it startsto brown; push to one side of the wok. Reduce heat slightly;add lemon, garlic and red chiles; saut very briefly.Push veal back into center of pan; add soy sauce mixture andstir until sauce thickens.
  • Serve over cooked rice

    Makes 4 servings.

    Cooking Tips:

    • Bird, Thai, cayenne or any other small,narrow red chiles will work in this recipe.
    • Working with jalapeños or otherchiles: It’s a good idea to use rubber gloves when handling freshchiles. (Disposable surgical gloves, available at most drugstores,allow you to get a firm grip on the chiles.) If you choose notto use gloves, then at the very least be extremely careful notto touch any part of your body, especially your eyes. After you’vefinished handling the chiles, wash your knife and cutting boardwith hot soapy water.

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