Best 4 Chinese Style Vegetable And Veal Stew Recipes

Embark on a culinary journey with this delectable Chinese-style vegetable and veal stew, a harmonious blend of tender veal, an array of vibrant vegetables, and a rich, savory sauce that will tantalize your taste buds. This hearty and comforting dish is not only a feast for the senses but also a testament to the culinary traditions of China.

The recipe begins with the careful selection of high-quality veal, ensuring its tenderness and flavor. Expertly browned in a heated wok or large skillet, the veal develops a beautiful golden-brown crust, locking in its natural juices and creating a foundation for the stew's complex flavors.

Next, an orchestra of vegetables joins the veal, each contributing its unique texture and taste. Crisp bell peppers, earthy carrots, and succulent celery add a symphony of colors and flavors to the dish. Tender snow peas and vibrant baby corn lend their delicate sweetness, while shiitake mushrooms impart a savory umami depth.

The secret to this stew's delectable sauce lies in the harmonious balance of soy sauce, oyster sauce, and Shaoxing wine. These ingredients marry together, creating a rich and flavorful base that infuses every morsel of veal and vegetable with an irresistible savoriness. A touch of sugar adds a subtle sweetness, rounding out the sauce's complexity.

As the stew simmers, the aromas of ginger, garlic, and green onions waft through the air, awakening the senses and inviting anticipation. The sauce thickens, embracing the veal and vegetables in a glossy, flavorful embrace.

Serve this Chinese-style vegetable and veal stew over fluffy steamed rice, and watch as it becomes the star of your dinner table. Its irresistible aroma and delectable flavors will captivate your family and friends, making it a dish to be cherished and enjoyed time and again.

In addition to the main recipe, this article offers a treasure trove of variations to cater to diverse preferences and dietary needs. Explore the vegetarian delight of the vegetable-only version, indulge in the umami-rich goodness of the mushroom-centric rendition, or embrace the simplicity of the classic veal and vegetable combination.

Whether you're a seasoned cook or a culinary novice, this comprehensive guide will equip you with the knowledge and techniques to create an unforgettable Chinese-style vegetable and veal stew. So gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL VEGETABLE STEW

Veal Vegetable Stew image

This simple stew is bursting with the sweet flavour of root vegetables complemented by the mild taste of tender veal. Serve with crusty whole-grain bread and a green salad.

Provided by Chef mariajane

Categories Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1 teaspoon freshly cracked pepper, divided
1 lb stewing veal
2 tablespoons olive oil
2 cups onions, chopped
1 cup celery, chopped
1 cup leek, chopped
2 garlic cloves, smashed
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 cup dry red wine
2 cups veal or 2 cups chicken broth
2 large carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 cup rutabaga, cut into 1-inch pieces
1/4 cup fresh parsley, chopped

Steps:

Preheat oven to 325°F.
In a bowl or resealable bag toss flour and half the salt and pepper with veal until completely coated. In large Dutch oven, heat oil over medium-high heat. Brown veal on all sides, about 5 minutes. Using tongs, transfer veal to plate. Stir in onion, celery and leeks, cookin until vegetables are tender and starting to brown, about 8 minutes.
Stir in garlic, remaining salt and pepper, bay leaves, thyme and rosemary. Deglaze pan with wine, scraping up any brown bits from the bottom of the pan. Stir in broth and return veal to pan. Bring to a simmer.
Cover and transfer to oven for 1 hour. Add carrots, parsnips and rutabaga, stirring to combine. Cover and return to oven until vegtables are tender and veal is fork tender, about 1 hour.

Nutrition Facts : Calories 458.2, Fat 16.1, SaturatedFat 4.5, Cholesterol 129.2, Sodium 768.1, Carbohydrate 33.6, Fiber 6.5, Sugar 11.8, Protein 34.1

BEEF VEGETABLE STIR-FRY

Beef Vegetable Stir-Fry image

This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.

Provided by Bill

Categories Beef

Time 40m

Number Of Ingredients 19

Ingredients

12 ounces flank steak ((sliced ⅛-inch thick into 2- to 3-inch pieces))
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon cornstarch
2 teaspoons vegetable oil
4 cups bok choy ((250g, cut into 1x3-inch pieces, washed and drained))
¾ cup Bunashimeji or Beech mushrooms, washed and drained ((50g))
¾ cup sugar snap peas or snow peas ((65g, washed and drained))
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce ((or mushroom flavored dark soy sauce if you have it))
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil ((divided))
½ teaspoon minced ginger
2 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine
2 teaspoons cornstarch ((mixed with 1 tablespoon water))

Steps:

Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.

Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHINESE BEEF AND VEGETABLE STEW

Chinese Beef and Vegetable Stew image

Make and share this Chinese Beef and Vegetable Stew recipe from Food.com.

Provided by Recipe Junkie

Categories Stew

Time 21m

Yield 5-6 serving(s)

Number Of Ingredients 16

Ingredients

4 cups packed shredded napa cabbage
1 green bell pepper, cut into thin 1 . 5-inch long strips
1 (4 1/2 ounce) jar sliced mushrooms, rinsed and drained
6 scallions, chopped
1 (8 ounce) can sliced water chestnuts, drained
1 lb beef top round steak, cut across the grain into thin strips
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hoisin sauce
1 -1 1/2 teaspoon chinese chili paste with garlic
1/2 teaspoon garlic powder
1/4 teaspoon garlic pepper seasoning
1 1/2 tablespoons cornstarch
1 (16 ounce) package young frozen cut green beans, thawed
1/2 red bell pepper, chopped

Steps:

In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
Pour over the beef and vegetables in the pot.
Sprinkle with the garlic pepper.
Cover and cook on the low heat setting 5 and 1/2 to 6 hours.
In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.
Increase the heat setting to high.
Stir in the cornstarch mixture.
Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
Stir in the green beans and red pepper and cook 5-10 minutes longer.
Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.

Nutrition Facts : Calories 333.2, Fat 9.9, SaturatedFat 3.7, Cholesterol 55.6, Sodium 824, Carbohydrate 27.2, Fiber 6.2, Sugar 7.2, Protein 25.2

ASIAN VEGETABLE-BEEF SOUP

Asian Vegetable-Beef Soup image

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon

Provided by Taste of Home

Categories Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

Steps:

In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

Choose the right cut of veal: For this stew, you'll want to use a cut of veal that is both tender and flavorful. Good options include veal shoulder, chuck, or shank.
Brown the veal before stewing: Browning the veal in a hot skillet before adding it to the stew will help to develop its flavor and give the stew a richer color.
Use a variety of vegetables: This stew is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as carrots, celery, onions, potatoes, or green beans.
Simmer the stew for at least 1 hour: The longer you simmer the stew, the more tender the veal will become and the more flavorful the broth will be.
Serve the stew over rice or noodles: This stew is traditionally served over rice or noodles. However, you can also serve it with mashed potatoes or dumplings.

Conclusion:

This Chinese-style vegetable and veal stew is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion. With its tender veal, flavorful broth, and variety of vegetables, this stew is sure to please everyone at the table.