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.