You will need a large open wok or pan so the recipes can be well tossed without risk of spilling out .
Season 500gm of veal mince with salt and 1 dsp of minced ginger , form into balls and brown all over in a little heated oil .
Remove and set aside .
Add extra oil to pan and add 1 large sliced onion , 1 stalk of celery chopped ,3 -4 spring onions trimmed , 1 zucchini sliced , 1 large red capsicum sliced , 125gm of sliced mushrooms .
toss the mixture constantly to ensure even cooking , now add the meatballs .
Pour over 375ml of chicken stock seasoned with minced garlic and stir through .
In a separate bowl mix together 2 tbs of cornflour ,3 tbs of tamari ( light soy sauce ) with 3 tbs of dry sherry.
Stir this mix into the pan to thicken the sauce .
Spoon into warmed bowls and serve piping hot with rice ,mixed grain or pasta .
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