Veal Strips with Crunchy Vegetables

To make veal strips with crunchy vegetables, start with the preparation of the vegetables: wash the red bell pepper and cut it in half 1, remove the strings and seeds inside and slice it lengthwise into thin strips 2. Do the same with the yellow bell pepper to get strips of the same width 3.

Remove the base of the spring onion, remove the outermost layer 4 and slice it finely 5. Finally, wash the snow peas, trim the ends and cut them into diamond shapes 6.

Heat a wok over high heat, pour in a tablespoon of oil, add the cashew nuts 7, and toast them for one minute. When they are golden, remove the cashews from the wok 8 and set them aside. Pour another tablespoon of oil into the same wok and add the chopped vegetables, then the snow peas 9,

the bell peppers 10 and the spring onion 11; salt and sauté them for about 10 minutes, stirring frequently, always on high heat. Meanwhile, you can take care of the meat: cut the veal slices into strips about 3/4 inch wide 12,

then transfer them to a colander placed over a bowl. Add the salt 13 and flour, mix to coat the meat evenly 14 and shake the colander to remove excess flour 15.

At this point, the vegetables will be cooked, so remove them from the pan and set them aside momentarily 16. Pour another tablespoon of oil into the same wok and add the floured veal strips 17. Toast the flour for about a minute on medium-high heat, then add the soy sauce 18

and a few drops of Tabasco 19. Pour the water into the wok 20 and sauté for another 3 minutes, until a thick cream forms 21.

Now you are ready to plate: arrange the vegetables on the base of the dish, add the veal strips 22, some raw bean sprouts that you have previously washed 23 and, finally, garnish with the toasted cashews. Your veal strips with crunchy vegetables are ready to be enjoyed 34!