East and South Asian cuisine seem to be an obsession with me lately. I’m craving color, flavor and vegetables. Maybe to balance the dreary weather or maybe because I like East and South Asian food, not to the exclusion of other cuisines but available ingredients also dictate what I’m willing to make 🙁 Isn’t that a pretty plate? I found it in a Main Street antique store.
If I can find them, I prefer baby bok choy but this bok choy was fine and the stems gave me that crisp tender texture that I like in a stir fry. And by the way:
I found this veal shoulder at Wegman’s and it had a nice pink, young veal look. It was also the last one, so I took it because.
Veal Shoulder and Bok Choy Stir Fry
1 tbsp peanut oil
1lb veal shoulder, seasoned with salt and pepper
2 tbsp Tamari soy sauce
2 tbsp rice vinegar
1 tbsp lime juice
3 tbsp sweet chilli sauce
1 tsp sesame oil
2 tbsp peanut oil
2 large garlic cloves, slivered
4 slices of ginger
3 mini bell peppers, cut into strips
3 bok choy, bottoms sliced off and separated
Brown the veal in the tablespoon of peanut oil until brown but still pink inside. Slice thin and set aside.
Mix the soy sauce, vinegar, lime juice, chilli sauce and sesame oil together and set aside.
Heat the 2 tablespoons of peanut oil in a wok or large skillet, then add the garlic, ginger and bell peppers, sauteing until the peppers are crisp tender and the ginger and garlic are fragrant. Add the sliced veal and saute for about 1-2 minutes. Add the bok choy and saute until mixed well with the other ingredients.
Pour in the reserved sauce, stir, cover, bring to a boil, then simmer for about 5 minutes. Serve with rice or noodles.