Ginger and rice wine spice up an Oriental-style mushroom sauce to accompany tender pan-fried veal. Try serving with lightly cooked spinach and plain boiled rice.
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8 lean veal escalopes, about 400 g (14 oz) altogether
2 tablespoons plain white flour, seasoned with salt and pepper
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 teaspoon finely chopped ginger
250 g (9 oz) shiitake mushrooms, destalked and thickly sliced
4 tablespoons soy sauce
4 tablespoons sake, dry sherry or vermouth
Method Prep:10min › Cook:15min › Ready in:25min
Place a veal escalope between two sheets of greaseproof paper or cling film and beat it with a rolling pin until it has flattened slightly. Lightly toss it in the seasoned flour, then shake off any excess flour and set aside. Repeat with the remaining seven escalopes.
Heat 1 tablespoon of the oil in a large nonstick frying pan. Add the escalopes and sear for 2-3 minutes until browned, then flip them over and cook for a further 2-3 minutes – you may need to cook them in two batches. Divide them between four plates and keep them warm.
Add the remaining oil to the pan and heat it, then add the garlic and ginger and stir-fry for 30 seconds. Add the mushrooms, soy sauce, sake, sherry or vermouth and 100 ml (3½ fl oz) of water and boil for 2-3 minutes to cook the mushrooms and reduce the sauce slightly. Spoon the mushrooms and sauce over the escalopes and serve.