Lemon Veal With Asian Greens

• 2 tbsp vegetable oil
• 1 1/2 lb veal strips
• 4 tbsp finely chopped fresh lemongrass
• 18 oz baby bok choy, trimmed, quartered lengthwise
• 18 oz choy sum, trimmed, halved crosswise
• 2 cloves garlic, minced
• 2 tsp lemon zest
• 1/4 cup lemon juice
• 1/4 cup dark soy sauce
• 4 None spring onions, sliced thinly
• 1/3 cup toasted almonds, chopped coarsely

1. Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry veal, in batches, until browned. Set aside.
2. Add remaining oil to wok. Stir-fry lemongrass until fragrant. Add bok choy, choy sum, garlic, lemon zest, lemon juice and soy sauce. Stir-fry until vegetables wilt.
3. Return veal to wok along with onions. Stir-fry until hot. Remove from heat and sprinkle with nuts.

vegetable oil, veal strips, fresh lemongrass, choy, choy, garlic, lemon zest, lemon juice, soy sauce, spring onions, almonds

Taken from recipes-plus.com/api/v2.0/recipes/37121 (may not work)