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Veal And Asparagus Stir Fry Recipe
|Fresh asparagus spears||1⁄2 Pound|
|Veal cutlets||1 Pound (1/4 Inch Thick)|
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Onion||1 Small, thinly sliced|
|Sweet red pepper||1 Small, seeded and cut into 1/4 inch strips|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄5 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Dry sherry||2 Tablespoon|
|Lemon zest||1 Teaspoon|
Serving size: Complete recipe
Calories 691 Calories from Fat 137
% Daily Value*
Total Fat 15 g23.5%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 360 mg
Sodium 1379.2 mg57.5%
Total Carbohydrates 29 g9.8%
Dietary Fiber 6.9 g27.8%
Sugars 13.1 g
Protein 101 g202.4%
Vitamin A 100.7% Vitamin C 302.8%
Calcium 12.4% Iron 18%
*Based on a 2000 Calorie diet
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cur asparagus into 2-inch pieces.
Trim fat from curlers,- cut into thin strips.
Coat a wok or large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add veal; stir-fry 5 minutes or until browned.
Remove veal from skillet with a slot-red spoon; set aside.
Add reserved asparagus, onion, and next 5 ingredients to skillet stir-fry 3 to 4 minutes or untill vegerables are crisp-render.
Return veal to skillet.
Add sherry and cook, stirring constanrly, 1 minute or until rhoroughly heated.