Veal & Bean Medley with Bok Choy

A flavorful veal and bean dish served with a side of sautéed bok choy, elevated with herbs and refined cooking techniques.

Ingredients

• 150 g Veal, cubed
• 125 g Cooked beans (such as cannellini or kidney)
• 1 cup Tomato sauce
• 150 g Bok choy, chopped
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 1/4 medium Onion, finely chopped
• 1/2 tsp Dried oregano
• 1 tbsp Fresh parsley, chopped
• Pinch Red pepper flakes (optional)
• to taste Salt
• to taste Black pepper, freshly ground

Instructions

1. Prepare Ingredients: Ensure veal is cubed, onion and garlic are minced, and bok choy is well washed and chopped.
2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and red pepper flakes (if using) and sauté for another minute until fragrant.
3. Brown Veal: Add the cubed veal to the pan and brown on all sides. This step is crucial for developing flavor through the Maillard reaction.
4. Combine and Simmer: Stir in the cooked beans and tomato sauce. Season with salt, black pepper, and dried oregano. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
5. Sauté Bok Choy: While the veal mixture simmers, heat a little olive oil in a separate pan. Add the chopped bok choy and sauté until tender-crisp, about 5 minutes. Season with salt and pepper.
6. Final Touches and Serving: Stir fresh parsley into the veal and bean mixture just before serving. Serve the veal and bean medley hot, with the sautéed bok choy on the side.

Cuisine: Fusion

Suitability:

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch