Saturday, May 26, 2018
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Veal Stir-Fry with Lemon Grass

1 7-ounce package Thai Kitchen thin rice noodles

2 tablespoons grapeseed oil or peanut oil

24 ounces boneless veal leg, thinly sliced in strips and seasoned with salt and pepper

3/4 pound crawfish tails, pre-cooked, or shrimp

1 red pepper, julienned

1 yellow pepper, julienned

4 ounces assorted mushrooms, sliced

2 shallots, sliced

10 stalks asparagus, cut on bias

1 large carrot, julienned

10 snow peas, julienned

1 cup chicken stock

2 tablespoons lemon grass, chopped

Blanch noodles and reserve. Cut veal into long, thin strips, cutting across the grain. Season with salt and pepper. Prepare all vegetables. In one wok or saute pan, heat chicken stock to a simmer. In second wok, heat grapeseed oil; add veal and crawfish or shrimp and stir-fry for 1 minute. Add vegetables and cook until tender. While vegetables are cooking, add noodles to chicken stock. Season veal, crawfish, and vegetables with lemon grass, salt, and pepper. Divide noodles and broth into bowls; place stir-fry over top.

Yield: 4 servings

Source: Chef Jim Rhegness, Penta County Career Center

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