Serves: 4
Total Calories: 370

1 pound boneless veal round steak
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
6 green onions, (with tops)
1 tablespoon shredded ginger root
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon chicken broth
1 teaspoon light soy sauce
2 tablespoons vegetable oil

Trim fat from veal steak cut veal lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices cut lengthwise into thin strips. Toss veal, 1 tablespoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Cut green onions diagonally into 1-inch pieces. Mix 1/2 teaspoon cornstarch, the sugar, broth and soy sauce.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add veal and gingerroot stir-fry 2 minutes or until veal turns white. Add green onions stir-fry 10 seconds. Stir in cornstarch mixture cook and stir 15 seconds or until thickened.

4 or 5 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 370
Calories from Fat: 114

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Pork with Straw Mushrooms
Sesame Pork
Shredded Pork with Bean Sprouts
Shredded Pork with Green Onions
Shredded Pork with Sweet-and-Sour Sauce
Shredded Veal with Ginger
Sichuan Pork
Spareribs with Salted Black Beans
Stir-Fried Beef and Tomatoes
Stir-Fried Beef with Aspargus
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Stir-Fried Beef with Eggplant
Stir-Fried Beef with Vegetables
Stir-Fried Pork with Salted Black Beans
Stir-Fried Shredded Beef with Green Pepper
Sweet-and-Sour Pork