Veal Saute 'Szechuan'

Here's a Chinese restaurant-style dish that'll
have all your taste buds zinging with flavor.
Cooking on high heat helps keep the tender veal moist.

Ingredients:
1 pound veal, thinly sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons chili sauce
1 tablespoon sherry
1 tablespoon sesame oil
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
3 tablespoons vegetable oil
1 lemon, sliced
3 cloves garlic, minced
3 red chili peppers, seeded and chopped
Cooked rice for accompaniment

Directions:
Whisk together half the soy sauce with half the cornstarch;
marinate veal in soy mixture for about 15 minutes;
drain and set aside.
In a small bowl, combine remaining cornstarch
and soy sauce, chili sauce, sherry, sesame oil,
sugar, lemon juice, red wine vinegar,
hot pepper sauce and salt; set aside.
Meanwhile, heat a wok or large
heavy skillet over high heat; add oil.
Add veal and stir-fry until it starts to brown;
push to one side of the wok. Reduce heat slightly;
add lemon, garlic and red chiles; sauté very briefly.
Push veal back into center of pan;
add soy sauce mixture and stir until sauce thickens.
Serve over cooked rice