Yield: 4 portions

Prep Time:  15 minutes

Cook Time:  5 – 10 minutes

Instructions:

1. Heat oil in a medium heavy bottom sauté pan or wok.

2. Add the veal strips and stir-fry for 1-2 minutes;

3. Add the ginger, garlic and white part of the green onions only. Stir-fry for 1-2 minutes.

4. Add the chili sauce, black pepper, brown sugar, oyster sauce, rice vinegar, and soy sauce; bring to a simmer.

5. Mix the corn starch and chicken broth in a small bowl. Add to the simmering mixture. Bring to a boil for 1 minute.

6. Add the broccoli-cauliflower mix; gently toss together to heat through.

7. Garnish with onion greens. Serve immediately over steam rice.

Nutrition information per serving: 355 k/Cal; 21 g protein; 37 g carbohydrate; 2 g fiber; 13 g fat; 4 g saturated fat; 57 mg cholesterol; 819 mg sodium.

One Response

  1. ROBERT CRAIG says:

    THIS SOUNDS GREAT. WE WILL TRY IT TONITE. THANKS VERYMUCH.

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