From Anne's Food

 

500 g veal (I use a cut from the inside of the leg - same as you would for a Wienerschnitzel, if that helps.) in strips
corn flour
oil
2 tbsp minced ginger
2 garlic cloves, minced
finely grated zest from 1 orange
3 tbsp orange juice concentrate
75 ml sugar
75 ml rice wine vinegar
1 tbsp soy sauce
1 tsp salt

Start by covering the veal strips with corn flour. Fry them in a little oil on high heat, in a wok or large frying pan. When they're crispy, remove them from the pan while you make the sauce.

Combine orange juice, sugar, rice vinegar, soy sauce and salt in a bowl.

Fry ginger, garlic and orange zest in your pan, just until it starts to get fragrant. (A minute or two.) Add the orange juice mixture, and bring to a boil. Cook until slightly thickened, for 3-4 minutes.

Add the veal and stir well to make sure all the crispy strips are covered in sauce. Serve with cooked rice and perhaps some broccoli.