Spicy Veal A L'Orange
|Orange juice||75 Milliliter, unsweetened (1/3 Cup)|
|Red wine vinegar||25 Milliliter (2 Tablespoons)|
|Orange zest||2 Teaspoon, grated (10 Milliliters)|
|Chicken broth||50 Milliliter, skimmed (1/4 Cup)|
|Cumin||1 Teaspoon (1 Milliliter)|
|Cornstarch||2 Teaspoon (10 Milliliters)|
|Corn oil||25 Milliliter (2 Tablespoons)|
|Veal||3⁄4 Pound, sliced 3 millimeters, cut in strips (375 Grams)|
|Zucchini||2 , sliced|
|Pepper||1 , cut in strips (Red Or Green)|
|Ginger||1 1⁄2 Teaspoon, grated (7 Milliliters)|
Heat the orange juice in a wok, over high heat, until it reduces slightly.
Add the vinegar and the orange zest.
Add the broth and the cumin.
Dilute the cornstarch in some chicken broth and add to the mixture.
Cook until the sauce thickens.
Wipe the wok and warm the oil on high heat.
Saute the veal for 2 minutes, stirring often.
Add the zucchini, pepper and the ginger and cook for 2 minutes, stirring constantly.
Cook until the veal has lost its rosy colour.
Add the sauce.
Mix well, cooking slowly and season with pepper and thyme.
Serving size: Complete recipe
Calories 961 Calories from Fat 520
% Daily Value*
Total Fat 59 g90%
Saturated Fat 15.5 g77.4%
Trans Fat 0.1 g
Cholesterol 270 mg90%
Sodium 520.2 mg21.7%
Total Carbohydrates 38 g12.6%
Dietary Fiber 6.9 g27.6%
Sugars 13.9 g
Protein 70 g140.3%
Vitamin A 23.2% Vitamin C 206.5%
Calcium 20.2% Iron 30.6%
*Based on a 2000 Calorie diet