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Sam Choy - Featured Recipes For 2002 -
September 7, 2002
Salt and pepper to taste
One half cup of flour for dusting meat
Three Tablespoons of oil
Four cloves garlic, crushed
One quarter cup of carrots, coarsely chopped
One half cup onions, coarsely chopped
Three tablespoons Chinese parsley
One tablespoon Five Star Spice
One half cup shoyu
Enough chicken broth or stock to cover meat
One cup sugar
One half cup of sherry
Sauce:
Three Tablespoon oil
One half cup sweet red and yellow bell pepper, julienne
One half cup onions, julienne
One quarter pound Snow peas
One cup shiitake mushrooms, sliced
Three cups strained stock from braised veal
Four Tablespoons cornstarch mixed with 3 Tbsp. water
Sprinkle veal shanks with salt and pepper, dust with flour, then brown in three tablespoons oil in large braising pan for one or two minutes per side. Add garlic, carrots, onion, Chinese parsley, Five Star Spice and shoyu. Brown it all together for another five minutes. Cover with chicken broth or stock. Bring to a boil and add sugar and sherry. Cover with foil or oven-proof lid and braise in 350-degree oven for 1 hour, or until tender.
To make sauce, heat oil on medium-high heat in large sauté pan or wok and stir-fry vegetables two to three minutes. Add strained stock from braised veal, bring to a boil and thicken with cornstarch mixture.
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