Quick veal scallops & artichokes stir fry |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Things are heating up here in California so I'm breaking out my collection of quick-stir-fry recipes for the summer, it's just too hot already to bake or stew things forever over a hot stove. We had this one last night and it's the tastiest gourmet-type meals that I've made yet, but super-easy too. Ingredients:
1 lb veal scallops |
4 tablespoons half-and-half |
4 ounces lean smoked bacon |
1 (14 ounce) can artichoke hearts in brine |
2/3 cup beef stock |
1 shallot |
fresh rosemary |
salt and pepper |
Directions:
1. Slice the veal into long thin slices, then chop the bacon very fine.
2. Slice the shallot, drain and quarter the artichoke hearts, mince the rosemary so you have a tablespoonful.
3. Heat up a wok or frying pan.
4. Without adding any cooking oil, stir-fry the bacon for a couple of minutes until it greases the pan.
5. Add the veal and sliced shallot; stir-fry for several minues.
6. Add the artichoke heart pieces, stir-fry for another minute.
7. Now stir in the beef stock and minced rosemary, simmer for a two minutes.
8. Right before serving stir in the Half-and Half with salt and pepper to taste- serve it right away before it cools off!
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