Veal And Asparagus Stir-Fry Recipe

ingredients

1/2 pound fresh asparagus spears
1 pound veal cutlets (1/4 inch thick)
non-stick cooking spray
1 teaspoon vegetable oil
1 small onion, thinly sliced
1 small red bell pepper, seeded and cut into 1/4-inch strips
1/4 teaspoon salt
1/4 teaspoon fennel seeds, crushed
1/8 teaspoon garlic powder
1/8 teaspoon dried crushed red pepper
2 tablespoons dry sherry
1 teaspoon lemon zest

directions

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Set aside.

Trim fat from cutlets and cut into thin strips.

Coat a wok or large nonstick skillet with cooking spray. Add oil and heat at medium-high (375 degrees F) until hot. Add veal and stir-fry for 5 minutes or until browned. Remove veal from wok with a slotted spoon and set aside.

Add reserved asparagus, onion and next 5 ingredients to wok. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Return veal to wok. Add sherry, and cook, stirring constantly, 1 minute or until thoroughly heated.

Spoon onto a platter and sprinkle with lemon zest.

nutrition data

Nutritional data has not been calculated yet.

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