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.