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Source: 99% Fat-Free, Healthy Cooking

Veal with Asparagus, Mushrooms, and Baby Carrots
This one-dish meal needs some crunchy bread to make it a total winner.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 6 minutes
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4 ounces (top round) veal scaloppine
3 tablespoons bourbon
1 tablespoon cornstarch or 2 teaspoons cornstarch
8 ounces (10 to 14 spears) asparagus, fresh
8 large fresh basil leaves
1 1/4 cups vegetable stock
1/2 tablespoon black bean garlic sauce
1 1/2 cups baby carrots
2 cups white button mushrooms, sliced

Trim and cut the veal into 2 x 1/4-inch strips. In a bowl, mix with the bourbon and 1 tablespoon of the cornstarch and set aside. Trim and cut the asparagus on the diagonal into 3-inch pieces (about 2 cups). Slice the basil leaves (about 1/4 cup). For the sauce, combine 3/4 cup of the vegetable stock, the remaining 2 teaspoons of cornstarch, and the black bean garlic sauce.

Put the carrots in a microwave-safe container, cover loosely with plastic wrap, and microwave at full power for about 45 seconds, until steaming.

Preheat a large nonstick skillet or a nonstick wok over high heat. Put 1/4 cup of the remaining vegetable stock in the hot skillet or wok and heat for 1 minute. Add the mushrooms and asparagus and cook for about 2 minutes, stirring constantly, until the mushrooms begin to brown and the asparagus turns bright green. Add the carrots and cook for 1 minute, stirring, then remove the vegetables to a bowl.

Bring the remaining 1/4 cup stock to a boil in the skillet or wok. Add the sauce and cook for about 30 seconds, stirring constantly, until it begins to thicken. Add the veal and cook for about 1 minute, stirring, until the meat is no longer pink. Return the vegetables to the pan and cook and stir for about 1 minute more, until the sauce is thick and bubbly. Stir in the basil.

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