Chinese-Style Vegetable and Veal Stew Recipe

Name: Chinese-Style Vegetable and Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 pound veal stew meat, cut into 1 1/2 inch chunks; Salt and ground black pepper; 2 medium onions, chopped; 4 medium carrots, cut into 1-inch chunks; 12 radishes (about 8 ounces); 3 tablespoons minced garlic; 3 tablespoons minced ginger; 1/4 cup soy sauce; 2 cups white wine, stock or water; 1 pound bok choy or baby bok choy (leaves and stems); 12 ounces snow peas, trimmed; Dark sesame oil, for drizzling; Chopped fresh cilantro for garnish

Servings: persons

2 tablespoons peanut oil
1 pound veal stew meat, cut into 1 1/2 inch chunks
Salt and ground black pepper
2 medium onions, chopped
4 medium carrots, cut into 1-inch chunks
12 radishes (about 8 ounces)
3 tablespoons minced garlic
3 tablespoons minced ginger
1/4 cup soy sauce
2 cups white wine, stock or water
1 pound bok choy or baby bok choy (leaves and stems)
12 ounces snow peas, trimmed
Dark sesame oil, for drizzling
Chopped fresh cilantro for garnish

1
Put oil in large pot or Dutch oven over medium-high heat.
2
When oil is hot, add veal and sprinkle with salt and pepper.
3
Cook, turning as necessary, until well browned on all sides.
4
Transfer veal to plate and set aside.
5
Add onions, carrots and radishes.
6
Cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
7
Add garlic and ginger and cook for another minute.
8
Season with salt and pepper.
9
Add soy sauce and wine, stock or water.
10
Bring to a boil, return veal to pot and reduce heat to low.
11
Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
12
Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
13
Stir in snow peas and simmer until they turn bright green, about 3 minutes.
14
Garnish with cilantro, drizzle with sesame oil and serve.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 pound veal stew meat, cut into 1 1/2 inch chunks, Salt and ground black pepper, 2 medium onions, chopped, and more.

Yes, Chinese-Style Vegetable and Veal Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese-Style Vegetable and Veal Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions