Veal Stir-fry with Snow Peas and Snow Pea Shoots
- 1 lb. top round of veal, cut into slices 1/4 inch thick
- 1/3 cup soy sauce
- 2 tsp. cornstarch
- 3 Tbs. peeled and grated fresh ginger
- 6 garlic cloves, minced
- 1 Tbs. Asian sesame oil
- 1/4 cup unseasoned rice vinegar
- 1 fresh jalapeño chili pepper, seeded and finely diced
- 2 Tbs. vegetable oil, or as needed
- 3/4 lb. snow peas, ends trimmed
- 1/2 cup chicken broth or water
- 6 cups lightly packed snow pea shoots
In a bowl, combine the soy sauce, cornstarch, ginger, garlic, sesame oil, vinegar and jalapeño. Mix well. Add the veal, toss to coat evenly, cover and let marinate in the refrigerator for 2 hours.
In a wok or large, deep fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add the snow peas and toss and stir constantly until tender but still crisp, 1 to 2 minutes. Transfer to a bowl and set aside.
Remove the veal from the marinade and reserve the marinade. Add the remaining 1 Tbs. vegetable oil to the wok or fry pan and place over high heat until the pan is very hot and the oil is rippling. Add half of the veal and toss and stir constantly until pale gold, about 2 minutes. Using a slotted spoon, transfer to the bowl holding the snow peas. Repeat with the remaining veal, adding more oil if needed, and transfer to the bowl.
Reduce the heat to medium and add the reserved marinade and the chicken broth to the pan. Cook, stirring, until the liquid thickens slightly, about 1 minute. Return the veal and snow peas to the pan and add the snow pea shoots. Toss and stir until the snow pea shoots wilt, 1 to 2 minutes.
Transfer to a warmed serving dish and serve immediately.