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Stir-Frying VEAL

Veal for Stir-Frying:

  • Spatula
  • Spoon
  • Platters (prep and serving)
  • Wok or skillet (skillet pictured)

Utensils:

  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Digital thermometer
  • Dutch oven or crock-pot

Instructions

  1. Partially freeze meat for easier slicing. Marinate for a few minutes, if desired, in a liquid like soy or teriyaki sauce.
  2. Heat small amount of oil in wok or heavy nonstick skillet medium-high heat until hot. Tilt pan to distribute oil evenly.
  3. Stir-fry veal in half-pound batches (do not overcrowd), continue turning with a scooping motion, until outside surface of veal is no longer pink. Add additional oil for each batch if necessary.

Tip: Cook veal and vegetables separately, then combine and heat. The cooking liquid may be thickened with cornstarch dissolved in water, if desired.

 
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