Veal Stir-Fry with Broccoli and Cauliflower
Treat yourself tonight by whipping up a takeout favorite from the comfort of your own kitchen. This Veal Stir-Fry with Broccoli and Cauliflower is the protein-packed, veggie-stacked way to feed your belly and your soul after a long day. Try this takeout fakeout today!
2 tablespoons peanut oil
12 ounces veal top round, cut into strips
1 tablespoon fresh ginger, minced
1/2 tablespoon fresh garlic, minced
1/4 cup green onions, sliced thin - separated white and green
1/2 tablespoon asian hot chili sauce
1/8 teaspoon ground black pepper
1/2 teaspoon brown sugar
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1 pound frozen broccoli and cauliflower mix
1 tablespoon corn starch
1/2 cup low sodium chicken broth
Heat oil in a medium heavy bottom sauté pan or wok.
Add the veal strips and stir-fry for 1-2 minutes.
Add the ginger, garlic and white part of the green onions only. Stir-fry for 1-2 minutes.
Add the chili sauce, black pepper, brown sugar, oyster sauce, rice vinegar, and soy sauce; bring to a simmer.
Mix the corn starch and chicken broth in a small bowl. Add to the simmering mixture. Bring to a boil for 1 minute.
Add the broccoli-cauliflower mix; gently toss together to heat through.
Garnish with onion greens. Serve immediately over steamed rice.
Chef’s Tip: *You can use 8 oz. of any combination or type of mushroom variety.
Nutritional Information Per Serving
57 mg cholesterol; 2 g fiber.