Chinese-Style Vegetable and Veal Stew
- Total Time
- 1œ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons peanut oil
- 1pound veal stew meat, cut into 1œ inch chunks
- Salt and ground black pepper
- 2medium onions, chopped
- 4medium carrots, cut into 1-inch chunks
- 12radishes (about 8 ounces)
- 3tablespoons minced garlic
- 3tablespoons minced ginger
- ÂŒcup soy sauce
- 2cups white wine, stock or water
- 1pound bok choy or baby bok choy (leaves and stems)
- 12ounces snow peas, trimmed
- Dark sesame oil, for drizzling
- Chopped fresh cilantro for garnish
Nutritional analysis per serving (4 servings)
517 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 32 grams protein; 1518 milligrams sodium
Note: The information shown is Edamamâs estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistâs advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
- Step 5
Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.
Private Notes
Comments
Followed the recipe but it was too much stock/wine recommended when the bokchoy and radishes sprang water there was even more liquid.đ
I used this recipe as an inspiration and changed a few things. I cut the carrots julienne style, which was really nice and I ommitted the radishes and snow peas, because I didn't have any and used fennel instead. I can not use alcohol or soy sauce, because I am sensitive to fermented foods (get a headache) and used home made chicken stock instead. It turned out really tasty that way. Also I used pork instead. I did not brown the veggies. I first sautéed the pork a little bit, then the onions.
I used pork loin. I avoid veal except in austria. No snow peas, a shopping oversight. For liquid 1 1/2 cups broth, 1./2 cup rice wine, and 1/4 cup soy sauce. I broke off leaves from stems on bok choy for ease of eating for the child. Otherwise, i stuck with the recipe. I might cut the onions differently next time. The wive loved it, the child thought the carrots were disgusting.
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