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Categories:
peanut oil veal stew meat salt onions carrots radishes garlic ginger soy sauce white wine choy snow peas sesame oil fresh cilantro
Viewed: 24 - Published at: 3 years agoIngredients
- 2 tablespoons peanut oil
- 1 pound veal stew meat, cut into 1 1/2 inch chunks
- Salt and ground black pepper
- 2 medium onions, chopped
- 4 medium carrots, cut into 1-inch chunks
- 12 radishes (about 8 ounces)
- 3 tablespoons minced garlic
- 3 tablespoons minced ginger
- 1/4 cup soy sauce
- 2 cups white wine, stock or water
- 1 pound bok choy or baby bok choy (leaves and stems)
- 12 ounces snow peas, trimmed
- Dark sesame oil, for drizzling
- Chopped fresh cilantro for garnish
Method
- Put oil in large pot or Dutch oven over medium-high heat.
- When oil is hot, add veal and sprinkle with salt and pepper.
- Cook, turning as necessary, until well browned on all sides.
- Transfer veal to plate and set aside.
- Add onions, carrots and radishes.
- Cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
- Add garlic and ginger and cook for another minute.
- Season with salt and pepper.
- Add soy sauce and wine, stock or water.
- Bring to a boil, return veal to pot and reduce heat to low.
- Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
- Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
- Stir in snow peas and simmer until they turn bright green, about 3 minutes.
- Garnish with cilantro, drizzle with sesame oil and serve.
