Stir-Fried Veal Slices with Bold Black Pepper Sauce

1. Marinate the veal

Place the veal in a bowl and coat evenly with 1.5 tablespoons of onion oil and 0.25 teaspoon of salt. Cover and refrigerate for 1 hour.

2. Prepare the sauce

In a small bowl, mix together the chicken stock, oyster sauce, Shaoxing wine, light soy sauce, cornstarch, and sugar. Stir until the cornstarch and sugar are fully dissolved.

3. Sear the veal

Heat a cast-iron frying pan over high heat until it's very hot. Sear the veal slices for about 1 minute on each side until they are nicely browned.

4. Prepare the snow peas

Bring 3 cups of water to a boil in a pot, adding the smashed ginger, 1.5 teaspoons of salt, and the baking soda if using. Blanch the snow peas in the boiling water for about 1 minute, then drain and set aside.

5. Stir-fry the veal

Heat a wok over high heat and add 1.5 tablespoons of onion oil. When the oil is hot, add the crushed black peppercorns and stir for a few seconds until fragrant. Add the minced onions, ginger, and garlic, and stir-fry for 2 minutes until the onions are translucent and aromatic. Pour in the prepared sauce and bring it to a boil, then add the seared veal slices. Stir-fry for another minute, ensuring the veal is well coated with the sauce.

6. Finish and serve

Drizzle 1 teaspoon of sesame oil over the veal mixture. Transfer everything to a heated platter and garnish with the finely sliced scallions. Arrange the blanched snow peas around the veal on the platter. Serve immediately.