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LEMON
VEAL STIR-FRY WITH BELL PEPPER AND PECANS
Preparation
time: 15 minutes | Cooking time: 15 minutes
300g veal
steaks
1 medium brown onion, cut into thin wedges
1 medium red bell pepper, sliced thinly
1 medium green bell pepper, sliced thinly
1 tablespoon finely chopped fresh lemon
grass
2 tablespoons pecans, halved
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons salt-reduced soy sauce
1 clove garlic, crushed
Remove all
visible fat from veal. Slice veal thinly.
Heat wok or large nonstick frying pan; cook
veal until browned all over. Remove veal
from wok.
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Add onion, bell
peppers and lemon grass to wok; stir-fry until
vegetables are tender.
Stir in nuts; cook
for 1 minute. Stir in veal with combined rind,
juice, sauce and garlic; stir-fry until heated
through. Serve with stir-fried noodles or steamed
rice, if desired.
Serves 2.
Per serving: 10.3g
fat; 296 calories.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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