Chinese Veal Stew (Ngow-jay-Law-Bok)

Serves 4.

Peel and cut in tiny cubes 2 cups young white turnips. Cook in little boiling water 5 minutes and add 6 ounces frozen peas and cook two minutes longer. In a heavy large preheated frying pan place: 4 tbsps. vegetable oil, 1 tsp. salt, 1# lean veal (cut in cubes).

Cook over a moderate heat stirring constantly until meat is brown. Cut fine and add: (optional) 1 cup celery, 1 medium size green pepper, 1 medium onion, 1 clove garlic (optional), 1 cup chicken bouillon or 1 cup hot water plus chicken bouillon cube.

Cover pan tightly and cook over a moderate heat until meat is tender. Add turnips, peas and the few tbsps. full of water in which they were cooked. Blend together and add: 2 tbsps. cornstarch, 2 tsps. soy sauce, 1/4 cup cold water.

Cook for a few more minutes stirring constantly until juice thickens. Serve very hot with rice or soy pancakes.