Yield: 4 Portions
1. Pre-heat a heavy bottom sauté pan or wok; add the peanut oil, when hot add the veal strips and stir-fry for 1-2 minutes.
2. Add the ginger, garlic, and green onions; continue to stir-fry for another 1-2 minutes.
3. Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil and lower to a simmer and continue to cook for 4-5 minutes.
4. When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles.
Nutrition information per serving: 271 k/Cal; 22 g protein; 16 g carbohydrate; 4 g fiber; 13 g fat; 7 g saturated fat; 68 mg cholesterol; 651 mg sodium.