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1
Combine all of the ingredients in a small bowl and set aside.
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2
Slice the veal across the grain 1/4 inch thick, then cut the slices into 2-by-1/2-inch strips.
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3
In a small bowl, toss the veal with 1/4 teaspoon of the Shallot Oil and the salt.
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4
Refrigerate for 1 hour.
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5
Put the tea leaves in a bowl.
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6
Add the boiling water, cover and let steep for 10 minutes.
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7
Strain the tea, reserving only the leaves.
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8
Thoroughly rinse the soaked cloud ear mushrooms in cold water; drain.
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9
Set a wok over high heat for 30 seconds.
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10
Add the chicken stock and bring to a boil.
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11
Add the cloud ears, asparagus and celery and cook until the asparagus is bright green, about 1 minute.
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12
Drain the vegetables; reserve the stock for another use.
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13
Wipe out the wok and set it over high heat for 40 seconds.
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14
Add the remaining 1 1/4 teaspoons of Shallot Oil and swirl to coat the wok.
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15
When a wisp of white smoke appears, add the scallions, ginger and garlic and stir-fry for 30 seconds.
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16
Stir in the veal, red pepper, water chestnuts, wine and the reserved tea leaves.
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17
Add the cloud ear mushrooms, asparagus and celery and mix thoroughly.
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18
Make a well in the center of the wok, pushing all of the ingredients up the sides slightly.
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19
Stir the sauce and add it to the wok.
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20
Mix in the veal and vegetables and cook until thick and bubbling.
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21
Serve immediately.
