Ingredients
- 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
Instructions
-
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.
