Return to Main Recipes Page/Return to Home Page

Veal Riblets, Chinese-Style (M)
Serves: 4

1-1/2 cups rice
3 pounds veal riblets, sliced
1-1/2 cups orange juice
1/2 cup chicken broth
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon honey
1 garlic clove, crushed
2 teaspoons ginger root, grated
1/2 teaspoon orange peel, grated
1-1/4 teaspoons cornstarch
1 tablespoon cold water

Combine veal riblets, orange juice, and chicken broth in a kettle. Bring to a boil, then reduce the heat to low. Cover tightly and simmer for 45 minutes, stirring the veal occasionally.

Meanwhile, combine 1/2 cup orange juice, soy sauce, honey, crushed garlic clove, grated ginger root, and grated orange peel in a small saucepan.

In a small bowl dissolve cornstarch in cold water. Add to the saucepan and mix well. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1 minute. Remove from the heat; set aside.

Preheat barbecue grill.

Remove the veal and cool for 15 minutes. Place over medium coals and brush with the soy sauce glaze. Grill for 12 to 14 minutes, or until evenly browned, turning frequently, and brushing with the glaze.

Meanwhile, prepare rice according to directions.

Serve over the cooked rice.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A