Chinese-Style Vegetable and Veal Stew

• 2 tablespoons peanut oil
• 1 pound veal stew meat, cut into 1 1/2 inch chunks
• Salt and ground black pepper
• 2 medium onions, chopped
• 4 medium carrots, cut into 1-inch chunks
• 12 radishes (about 8 ounces)
• 3 tablespoons minced garlic
• 3 tablespoons minced ginger
• 1/4 cup soy sauce
• 2 cups white wine, stock or water
• 1 pound bok choy or baby bok choy (leaves and stems)
• 12 ounces snow peas, trimmed
• Dark sesame oil, for drizzling
• Chopped fresh cilantro for garnish

1. Put oil in large pot or Dutch oven over medium-high heat.
2. When oil is hot, add veal and sprinkle with salt and pepper.
3. Cook, turning as necessary, until well browned on all sides.
4. Transfer veal to plate and set aside.
5. Add onions, carrots and radishes.
6. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
7. Add garlic and ginger and cook for another minute.
8. Season with salt and pepper.
9. Add soy sauce and wine, stock or water.
10. Bring to a boil, return veal to pot and reduce heat to low.
11. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
12. Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
13. Stir in snow peas and simmer until they turn bright green, about 3 minutes.
14. Garnish with cilantro, drizzle with sesame oil and serve.

peanut oil, veal stew meat, salt, onions, carrots, radishes, garlic, ginger, soy sauce, white wine, choy, snow peas, sesame oil, fresh cilantro

Taken from cooking.nytimes.com/recipes/1014771 (may not work)