Veal And Asparagus Stir Fry
|Fresh asparagus spears||1⁄2 Pound|
|Veal cutlets||1 Pound (1/4 Inch Thick)|
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Onion||1 Small, thinly sliced|
|Sweet red pepper||1 Small, seeded and cut into 1/4 inch strips|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄5 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Dry sherry||2 Tablespoon|
|Lemon zest||1 Teaspoon|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cur asparagus into 2-inch pieces.
Trim fat from curlers,- cut into thin strips.
Coat a wok or large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add veal; stir-fry 5 minutes or until browned.
Remove veal from skillet with a slot-red spoon; set aside.
Add reserved asparagus, onion, and next 5 ingredients to skillet stir-fry 3 to 4 minutes or untill vegerables are crisp-render.
Return veal to skillet.
Add sherry and cook, stirring constanrly, 1 minute or until rhoroughly heated.