Rush Hour Gourmet

Stir-fried veal and green beans can be made faster than sending out for Chinese food. It takes several minutes to gather the ingredients for stir-fried dishes, but only a few minutes to cook. Try lining up all the ingredients on a plate or cutting board in order of use; then you won't have to keep referring to the recipe while cooking.

Sherry is combined with soy sauce to make a flavorful sauce. Fat-free, low-salt chicken broth can be used instead.

Wine suggestion: This Asian dish would be well matched by an aromatic viognier.

Makes 2 servings

1/4 cup sherry

3 tablespoons low-salt soy sauce

4 teaspoons minced garlic

3/4 pound veal cutlet

1/2 tablespoon cornstarch

11/2 teaspoons sesame oil, divided use

1/2 pound green beans, trimmed and cut into 2-inch pieces (2 cups)

2 cups peeled and cubed cucumber

Steamed white or brown rice

1. In a small bowl, mix sherry, soy sauce, and garlic. Cut veal into 1-inch pieces and add to marinade. Set aside while preparing remaining ingredients.

2. Remove veal from marinade, reserving marinade. Toss veal in cornstarch and set aside. Heat 1/2 teaspoon sesame oil in a wok or skillet over high heat. Add green beans and stir-fry 2 minutes or until beans are tender. Remove beans to a plate.

3. Add remaining 1 teaspoon oil to the wok and then the veal. Stir-fry 1 minute and return the green beans to the wok. Add the marinade and cucumber. Stir-fry 2 minutes. Remove to a plate. Serve with steamed rice.

Per serving (not including rice): 330 calories, 41 grams protein, 19 grams carbohydrates, 7 grams fat, 132 milligrams cholesterol, 1,020 milligrams sodium, 5 grams dietary fiber.