This is a fast and tasty Chinese style stir-fry. The veal is very thinly sliced. Can be replaced with beef roulanden. If all you can get is stir-fry cut beef, mince it with a very sharp knife. It is easier to slice the meat thinly if partially frozen. Use only fresh vegetables and avoid overcooking. The vegetables should have an intense color, if they are dull, they have been overcooked.

2 slices of lean veal [beef works too]
1 + 3 Tbsp soy sauce [I use China Lily]
1/2 cup water
2-1/2 tsp cornstarch
1/2 tsp grated ginger
2+1 Tbsp olive oil
2 cups small broccoli flowerets
1-1/2 cups sliced mushrooms
1/2 red pepper, chopped
1 shallot thinly sliced
2 stalks of young bok choy with greens, sliced diagonally

• Wash the veal slice and dry them with paper towels.
• Slice them as thin as possible.
• Place the veal in a medium sized bowl, and toss it with 1 Tbsp soya sauce. Set it aside.
• In a bowl combine the water, soy sauce, cornstarch and the grated ginger and set it aside. Place 2 Tbsp olive oil in a frying pan or wok on mid high heat.
• Add the broccoli, mushrooms, red pepper shallot and cook for two minutes.
• Stir in the bok choy and immediately move the vegetables into a clean bowl.
• Add the remaining olive oil to the frying pan.
• Add the marinating veal slices and stir fry until veal strips are pink in the center.
• Add the soya sauce mixture cook the sauce with the veal, stirring all the time, until the sauce thickens.
• Return the vegetables to frying pan.
• Stir and heat through.
• Serve over rice.


  1. Beautiful stir-fry! You make me crave broccoli!

  2. Thank you Sissi!



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