1. Heat oil in a heavy-based pan, add veal and brown. Remove from pan and set aside. Add stock, soy sauce, rice wine, star anise and ginger to pan, simmer for 5 minutes. Return veal to pan and simmer for 25-30 minutes, turning veal twice during cooking.
2. Remove veal from pan, cover loosely with foil and stand for 10 minutes. Add reserved juice to pan, bring slowly to the boil and boil for 10-15 minutes or until mixture is thickened. Stir in plums and chilli sauce, reduce heat and simmer for 3-4 minutes.
3. Cut veal into slices and serve with Chinese greens and spiced sauce and plums.
The ‘nut’ is cut from the leg of veal. It’s an excellent piece of meat because it has no bones and no visible fat. A loin of veal, with the bones removed, can also be used for this recipe.
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