500g (1 lb) veal steak (all fat and marbling removed)
1/3 cup light soy sauce
1 tbspn rice wine, dry sherry or sake
1 1/4 tspn sugar
1 tspn minced fresh ginger
5 1/2 tbspn MCT Oil
250g (8 oz) celery
1 medium carrot
1 medium onion
1 medium size green pepper (capsicum)
1-3 fresh red chillies
1 1/2 tspn additional MCT Oil

Cut the beef into very thin slices, then cut across the slices into fine shreds.  Place in a dish and add
the soy sauce, rice wine, sugar, ginger and 1 1/2 tbspns oil.  Mix well, cover with plastic wrap and set
aside for 2 hours.

Trim the celery, carrot, onion, pepper and chili and cut into long fine shreds.  Heat 2 tbspns of the oil in
a wok and stir fry the chili over high heat for 1 minute.  Add the other vegetables and stir fry for two
minutes.  Transfer to a plate and set aside.

Add 2 tbspns of MCT Oil to the wok and heat, stir fry quickly over high heat until the meat is quite dark
and crisped at the edges, do not let the slices stick together.  Return the vegetables to the wok.  Add
the 1 1/2 tspns of MCT oil and a little salt, if needed.  Toss together briskly and serve.
Little Leakers
Crisp Fried Shredded Veal with Vegetables