CHINESE-STYLE VEGETABLE AND VEAL STEW

Chinese-Style Vegetable and Veal Stew image

Provided by Mark Bittman

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
1 pound veal stew meat, cut into 1 1/2 inch chunks
Salt and ground black pepper
2 medium onions, chopped
4 medium carrots, cut into 1-inch chunks
12 radishes (about 8 ounces)
3 tablespoons minced garlic
3 tablespoons minced ginger
1/4 cup soy sauce
2 cups white wine, stock or water
1 pound bok choy or baby bok choy (leaves and stems)
12 ounces snow peas, trimmed
Dark sesame oil, for drizzling
Chopped fresh cilantro for garnish

Steps:

Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1472 milligrams, Sugar 12 grams, TransFat 0 grams