Anonymous Fri Oct 07 12:00:04 2005

1 1-pound veal boneless sirloin steak

1 tablespoon cornstarch

1/4 teaspoon salt

1/8 teaspoon white pepper

6 green onions

1/2 teaspoon cornstarch

1/2 teaspoon sugar

1 tablespoon chicken broth

1 teaspoon reduced-sodium soy sauce

2 teaspoons vegetable oil

1 tablespoon shredded gingerroot

Trim fat from veal steak. Cut veal lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut into julienne strips. (Veal is easier to slice if partially frozen.) Toss veal, 1 tablespoon cornstarch, the salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes.

Cut onions diagonally into 1-inch pieces. Mix 1/2 teaspoon cornstarch, the sugar, broth and soy sauce. Heat oil in wok or 10-inch nonstick skillet over high heat until hot. Add veal and gingerroot; stir-fry until veal is white. Add onions; stir-fry 10 seconds. Stir in cornstarch mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. 4 servings