Variety veal saute

Veal is unlike beef in that it's more elastic. It's more like pork in color, but much more tender. So when cooking veal, I simply do not have to do much tenderizing. In my opinion, it's most tender when baked breaded. But I'd like to try out how it goes in other ways of cooking too. So one day, I decided to saute veal in four different types of sauces: satay sauce (peanut based, mildly sweet and spicy), douchi sauce (fermented soy, salty), pesto sauce (basil and garlic, salty), and tian mian sauce (sweet). It was a really simple dish that offers a good variety of tastes!


Recipe: Variety veal saute with Thai eggplant (for 2)


Ingredients:
- 1/3 lb veal chop, cut to small slices of 2" long, wiped dried
- 2 teaspoons (tp) satay sauce
- 2 tp douchi (garlic black bean) sauce
- 2 tp pesto sauce
- 2 tp tian mian (sweet flour) sauce
- 1 tablespoon oil or less
- 2 small green Thai eggplant, each cut into 8 wedges


Procedure:
Partition veal slices into 4 parts. Mix each part thoroughly with one of the four sauces. Coat a flat frying pan thinly with oil on medium heat. Place slices marinated with each sauce at one quarter of the pan, and saute the meat within that quarter. Be careful not to mix slices from different sauces. When the veal is done, take out of pan and set in serving plate. Add the Thai eggplant wedges to saute lightly and serve with the veal. Serve hot.