Veal Sauté 'Szechuan'
A veal dish with a well-balanced combination of savory and fiery flavors typical in Chinese cuisine.
1 pound veal, thinly sliced into strips
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 chile peppers, seeded and chopped (see tips below)
Cooked rice for accompaniment
- Whisk together half the soy sauce with half the cornstarch; marinate veal in soy mixture for about 15 minutes; drain and set aside.
- In a small bowl, combine remaining cornstarch and soy sauce, chili sauce, sherry, sesame oil, sugar, lemon juice, red wine vinegar, hot pepper sauce and salt; set aside.
- Meanwhile, heat a wok or large heavy skillet over high heat; add oil. Add veal and stir-fry until it starts to brown; push to one side of the wok. Reduce heat slightly; add lemon, garlic and red chiles; sauté very briefly. Push veal back into center of pan; add soy sauce mixture and stir until sauce thickens.
- Serve over cooked rice.
Makes 4 servings.
- Bird, Thai, cayenne or any other small, narrow red chiles will work in this recipe.
- Working with Chile Peppers: It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, allow you to get a firm grip on the chiles.) If you choose not to use gloves, then at the very least be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water.