Veal with Chestnuts

For the main dish, the cook suggests using veal shoul­der, which is more economical than loin or leg cuts and holds up well in moist cooking. Dried chestnuts are available in most Chinese and Ital­ian markets, but the cook prefers the Chinese variety for their slightly smoky taste.

Assemble these supplies:

• 4 medium-size carrots (about 1 pound total weight)
• 2 tablespoons light soy sauce 2 tablespoons dark soy sauce 
• 6 tablespoons dry sherry
• Two 11/2-inch lumps rock ,sugar, or 3 tablespoons light
• brown sugar
• 2 scallions
• 2 cups peanut or corn oil Thin slice fresh ginger
• 11/2 pounds boneless lean veal shoulder, cut into 11/2-inch cubes
• 1 cup dried chestnuts, soaked overnight
• 11/2 cups plus 5 tablespoons chicken stock
• 3 tablespoons cornstarch
• Peel carrots and cut into 11/2-inch pieces.

Steps in preparation:

1. In small bowl, combine light and dark soy sauces and sherry.
2. If using brown sugar, add it to soy-sherry mixture and stir to dissolve.
3. Cut off green part of scallions, reserving bulbs for another use.
4. Wash, dry, and mince scallion greens.
5. Heat wok or Dutch oven over medium-high heat until it begins to smoke.
6. Add oil and heat 2 minutes. Add ginger to pan.
7. If it surfaces immediately, oil is ready (375 degrees on deep-fat thermometer). Remove ginger and discard. Add one third of the veal and deep fry, turning frequently with Chinese metal spatula, until cubes are browned, about 4 to 5 minutes.
8. Transfer to paper-towel-lined plat­ter. Repeat process for remaining 2 batches.
9. In colander, drain chestnuts and pat dry with paper towels.
10. Using toothpick, remove any shell matter from crevices in chestnuts.
11. Pour off all but a film of oil from pan.
12. Add soy-sherry mixture and bring to a boil.
13. Add veal and stir to coat with sauce.
14. Add 11/2 cups chicken stock and bring to a boil.
15. Reduce to a simmer, add rock sugar, if using, and dried chestnuts. Stir, cover, and simmer 10 minutes.
16. Add carrots and recover pan. Cook 20 minutes.
17. With slotted spoon, transfer veal, chestnuts, and car­rots to serving bowl.
18. In small bowl, combine cornstarch with remaining 5 tablespoons stock. Slowly add mixture to the simmering broth, stirring constantly.
19. When sauce has reached desired consistency, stop adding mixture.
20. Pour sauce over veal mixture, and garnish with re­served minced scallion greens.