Szechuan Veal Pasta
created by Iron Chef Chinese I, Chen Kenichi
Battle Veal
reverse-engineered by David J Rust

Ingredients:

Steps

1. Boil the spaghetti in the salt water until aldente. Remove and drain the pasta and coat with oil to keep it from sticking.

2. In a bowl, mix the salt, soy sauce, rice wine, pepper, egg whites and corn starch. Coat the small, chopped pieces of veal in this batter and stir-fry in the sesame oil.

3. When the veal browns lightly, add the pumpkin and continue to stir-fry.

4. Add several tablespoons of hot chili paste or szechuan sauce to coat the stir-fried items. Add the garlic and continue to stir-fry for 3-5 minutes. Thicken with corn starch if necessary.

5. Serve the szechuan stir-fried veal over the spaghetti, garnish with the flat leaf parsley and minced scallions.

Serves 6 as a medium entree.

Iron Chef Notes:

It was never mentioned what type of pepper Chen was using in this dish, but I assume it was Szechuan. Szechuan peppercorns may be ground and used like black pepper, but they'll be much hotter. Also, it was not stated that he added chili paste or szechuan sauce, but it was fairly clear that some was present. At one point, he had to thicken it with some water-dissolved corn starch.

Cooking Notes:

I find cooking with veal to be problematical. The conditions that the animals are raised in are usually quite cruel and inhumane. However, if you can find -as I did- a rancher or farmer who raises free-range veal, this will alleviate most of these problems. Sleepy Cat Farms in Minnesota is one of these places. Now, the meat will not be as tender if it is raised free-range. The best way to infuse the tenderness into the meat, is to soak it, in the refrigerator, for 4-6 hours in heavy cream. Make sure that the veal is completely covered in the cream. When it is done, simply pat it dry and discard the liquid.