Crispy Orange Veal

This isn't something I've ever seen on a Chinese restaurant menu here in Sweden, but I understand it's fairly popular in the US. Well, using beef, not veal - but when I went to the store, the veal looked great so I thought I'd give it a whirl. It turned out very nicely, and it's definitely something I'd like to eat again! I love food like this - it takes minutes to put together, and it's nicely satisfying. I really enjoy sweet and salty together - if you do too, then this is for you.

Crispy Orange Veal
(printable recipe)

500 g veal (I use a cut from the inside of the leg - same as you would for a Wienerschnitzel, if that helps.) in strips
corn flour
oil
2 tbsp minced ginger
2 garlic cloves, minced
finely grated zest from 1 orange
3 tbsp orange juice concentrate
75 ml sugar
75 ml rice wine vinegar
1 tbsp soy sauce
1 tsp salt

Start by covering the veal strips with corn flour. Fry them in a little oil on high heat, in a wok or large frying pan. When they're crispy, remove them from the pan while you make the sauce.

Combine orange juice, sugar, rice vinegar, soy sauce and salt in a bowl.

Fry ginger, garlic and orange zest in your pan, just until it starts to get fragrant. (A minute or two.) Add the orange juice mixture, and bring to a boil. Cook until slightly thickened, for 3-4 minutes.

Add the veal and stir well to make sure all the crispy strips are covered in sauce. Serve with cooked rice and perhaps some broccoli.

Recipe in Swedish:
Knaprig kalv i apelsins�s