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Rosemary-lemon veal stir fry

Yield: 1 Servings -Ib

Ingredients:

• 3 tb Fresh lemon juice
• 3 tb Water
• 1 tb . cornstarch divided
• 1 tb . vegetable oil divided
• 1/4 ts Rosemary crushed
• 1/8 ts Ground white pepper

Instructions:

-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 11/2 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 non-stick skillet over medium-high heat. Add veal half at a time and stir fry just until no longer pink about 1-2 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 medium-high 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

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