Sweet And Sour Veal
|Stewing veal steak||1 Pound (1/2-Inch Thick)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Canned pineapple pieces||1 Pound (1 Can)|
|Ground ginger||1⁄2 Teaspoon|
|Vinegar||1 1⁄2 Tablespoon|
|Dry sherry||1 1⁄2 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Cornflour||1 1⁄2 Tablespoon|
Cut veal into strips 1/4-inch wide by 1 1/2-inches long.
Cut onion in half and slice lengthways.
Slice carrot thinly, using a vegetable parer.
Slice celery into 1/4-inch slices, diagonally.
Cut capsicum into 1-inch long strips.
Heat oil in a heavy pan and brown veal strips quickly over a high heat until sealed.
Set aside and keep warm.
Add more oil to pan if necessary and over lower heat, saute prepared vegetables for 10 minutes.
Add drained pineapple pieces, ginger, vinegar, sherry, sugar, soy sauce and 1/2 cup pineapple liquid.
Cook a further 10 minutes.
Mix cornflour smoothly with remaining pineapple liquid, stir into sauce and bring to the boil to thicken the sauce.
Add veal pieces, season to taste with salt and pepper and heat gently—do not boil.