Veal with sun-dried tomatoes

ingredients
• ½ cup marinated sundried tomatoes, reserve 4 tablespoons of oil
• 500 g/1 lb veal fillets, cut into strips
• 2 tablespoons olive oil
• 1 red onion, chopped
• 2 cloves garlic, crushed
• 1 tomato, finely chopped
• 200 g/6 ½ oz baby squash, quartered
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons tomate paste (puree)
• ½ cup chicken stock
• ¼ cup dry white wine
• 1 teaspoon plain flour
• 1 tablespoon finely chopped parsley

method
• Heat reserved sun-dried tomato oil in a wok over moderat heat. Add veal, cook for 1 minute, remove with a slotted spoon and set aside.
• Add olive oil to wok, heat, then add onion, garlic, tomato, squash, rosemary and tomato paste, cook for 2 minutes.
• Combine stock, wine and flour and add to wok, cook until reduced by half, about 10 minutes.
• Stir in veal, sun-dried tomatoes and parsley. Serve immediately.

tip from the chef
For variation, baby eggplant cabn be used in place of baby squash.