Main Ingredients:

1 1-pound veal boneless sirloin steak
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon white pepper
6 green onions
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon chicken broth
1 teaspoon reduced-sodium soy sauce
2 teaspoons vegetable oil
1 tablespoon shredded gingerroot

Cooking Preparation of the Recipe:

Trim fat from veal steak. Cut veal lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut into julienne strips. (Veal is easier to slice if partially frozen.) Toss veal, 1 tablespoon cornstarch, the salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes.

Cut onions diagonally into 1-inch pieces. Mix 1/2 teaspoon cornstarch, the sugar, broth and soy sauce. Heat oil in wok or 10-inch nonstick skillet over high heat until hot. Add veal and gingerroot; stir-fry until veal is white. Add onions; stir-fry 10 seconds. Stir in cornstarch mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. 4 servings

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