Recipe - Rosemary-Lemon Veal Stir Fry

Ib. boneless veal round
steak, cut l/2inch thick
3 tablespoon Fresh lemon juice
3 tablespoon Water
1 tablespoon . cornstarch, divided
1 tablespoon . vegetable oil, divided
One fourth teaspoon Rosemary, crushed
1/8 teaspoon Ground white pepper
l/2 tsp. salt
Parsley, chopped Lemon
peel, shredded (optional)

Cut veal round steak into 2 x l/2 X l/4 inch strips; reserve. For marinade,
combine juice, water, 1~2 teaspoons of cornstarch, 1One half teaspoons of oil,
rosemary and pepper. Pour marinade over reserved veal; stir to coat. Cover
and refrigerate 15 minutes. Remove veal from marinade; reserve marinade.
heat remaining 1~2 teaspoons oil in large nonstick skillet over
mediumhigh heat. Add veal, half at a time, and stir fry just until no
longer pink, about 12 minutes. Remove veal from skillet; sprinkle with
salt.

Add remaining 1l/2 teaspoons cornstarch to reserved marinade. Return veal
to skillet with marinade. Cook over mediumhigh heat until thickened, about
1l/2 minutes. Sprinkle with parsley and lemon peel. Makes 4 servings.

PREP TIME: 15 minutes. Cook time: 10 minutes.

FOOD FACTS: Per serving, calories 196; protein 28g; fat 7g; carbohydrate
3g; iron .95 mg (5 percent RDA); sodium 336 mg; cholesterol 111 mg.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini