Name: Lemon veal with asian greens
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 750 gram veal strips; 10 (cm) stick (20g) fresh lemon grass, chopped finely; 500 gram baby bok choy, trimmed, quartered lengthways; 500 gram choy sum, trimmed, halved crossways; 2 clove garlic, crushed; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) dark soy sauce; 4 green onions, sliced thinly; 1/3 cup (55g) roasted almonds, chopped coarsely

Ingredients

2 tablespoon vegetable oil

750 gram veal strips

10 (cm) stick (20g) fresh lemon grass, chopped finely

500 gram baby bok choy, trimmed, quartered lengthways

500 gram choy sum, trimmed, halved crossways

2 clove garlic, crushed

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1/4 cup (60ml) dark soy sauce

4 green onions, sliced thinly

1/3 cup (55g) roasted almonds, chopped coarsely

Method

1.Heat half the oil in wok; stir-fry veal, in batches, until browned.

2.Heat remaining oil in wok; stir-fry lemon grass until fragrant. Add buk choy, choy sum, garlic, rind, juice and sauce; stir-fry until vegetables wilt.

3.Return veal to wok with onion; stir-fry until hot. Remove from heat; sprinkle with nuts.

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Ingredients

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