1/2 medium onion 2 pounds of veal for stew 3 tablespoons of vegetable oil 2 1/2 cups of water 3 tablespoons of soy sauce 2 tablespoons of cooking sherry 1/2 teaspoon of black pepper 1/2 teaspoon of ginger powder 2 medium carrots 2 large stalks celery 1/2 pound of fresh string beans 1 teaspoon of salt
Chop the onion. Cut veal into 2 inch chunks. Heat the vegetable oil in a large, deep saucepan over high heat. Brown onion for a few seconds. Add the veal. Stir and brown for about 1 minute. Add 1 cup of the water and bring to a boil. Add soy sauce, sherry, sugar, pepper and ginger powder. Stir well. Cover and lower heat to medium. Cook 30 minutes, stirring occasionally. The liquid should be almost absorbed. Meanwhile peel the carrots and cut into 1 inch chunks. Cut the celery into 1 inch chunks. Remove ends from string beans and cut or break into 1 inch pieces. Add the remaining water to the veal, add carrots, celery, beans and salt. Stir well. Cover and cook for about 25 minutes, stirring occasionally. The veal and vegetables should be tender but not mushy. Remove from heat. Serve hot. Makes 4 - 6 servings.
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