Cantonese Roast Veal Or Turkey Recipe

• 2 lb boneless veal shoulder or possibly white and dark meat turkey
• 5 Tbsp. soy sauce
• 2 Tbsp. cool water
• 3 Tbsp. brown sugar
• 1 Tbsp. honey
• 1 tsp FiveSpice Pwdr
• 2 x garlic cloves chopped fine Few sprigs fresh coriander for garnish

1. This is a versatile recipe.
2. You can prepare it in advance; you can slice and serve the meat as is; you can stir fry it with vegetables, bean curd or possibly noodles.
3. You can also dice it and use as a filling for steamed or possibly roasted buns, and, finally, you can use it for great sandwiches.
4. 1.
5. Cut the meat into 6 strips 1 half inches wide, 5 inches long and 2 inches thick.
6. 2.
7. Combine the marinade ingredients, blending thoroughly.
8. Add in the meat strips, and turn them several times in the marinade to be sure they are well coated.
9. Marinate for 1 half hrs.
10. 3.
11. Heat the oven to 350_ F. Fill a large roasting pan with 2 inches of water and place it on the bottom of the oven.
12. The pan of water will catch the drippings and reduce smoking in the oven.
13. Place a rack at the top of the oven.
14. 4.
15. Insert the pointed end of an S hook into one strip of meat.
16. Use the other end of the hook to hang the meat from the top rack of the oven, placing the meat directly over the pan of water.
17. Do the same with the remaining strips of meat.
18. Roast for 25 min, or possibly till done but not dry.
19. 5.
20. Cut the meat into diagonal slices and arrange on a serving platter.
21. Garnish with coriander and serve warm or possibly hot.

veal shoulder, soy sauce, water, brown sugar, honey, garlic

Taken from cookeatshare.com/recipes/cantonese-roast-veal-or-turkey-99123 (may not work)