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Spicy Veal A L'Orange

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  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)
  Pepper To Taste
  Thyme 1

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.
Set aside.
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.

Recipe Summary

Side Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

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


Spicy Veal A L'Orange Recipe