Rosemary-lemon Veal Stir Fry

3 tb Fresh lemon juice
3 tb Water
1 tb . cornstarch, divided
1 tb . vegetable oil, divided
1/4 ts Rosemary, crushed
1/8 ts Ground white pepper
1/2 tsp. salt
Parsley, chopped Lemon peel, shredded (optional)

Cut veal round steak into 2 x 1/2 X 1/4 inch strips; reserve. For marinade, combine juice, water, 1~2 teaspoons of cornstarch, 11/2 teaspoons of oil, rosemary and pepper. Pour marinade over reserved veal; stir to coat. Cover and refrigerate 15 minutes. Remove veal from marinade; reserve marinade. heat remaining 1~2 teaspoons oil in large non-stick skillet over medium-high heat. Add veal, half at a time, and stir fry just until no longer pink, about 1-2 minutes. Remove veal from skillet; sprinkle with salt.

Add remaining 1 1/2 teaspoons cornstarch to reserved marinade. Return veal to skillet with marinade. Cook over medium-high heat until thickened, about 1 1/2 minutes. Sprinkle with parsley and lemon peel. Makes 4 servings.

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