1/4 cup sherry

3 tablespoons reduced-sodium soy sauce

4 teaspoons minced garlic

3/4 pound veal cutlet

1/2 tablespoon cornstarch

1 1/2 teaspoons sesame oil, divided use

1/2 pound green beans, trimmed and cut into 2-inch pieces (2 cups)

2 cups peeled cucumber cubes

In a small bowl, mix sherry, soy sauce and garlic together. Cut veal into 1-inch pieces and add to marinade. Set aside while preparing remaining ingredients.

Remove veal from marinade, reserving marinade. Toss veal in cornstarch and set aside. Heat 1/2 teaspoon sesame oil in a wok or skillet over high heat. Add green beans and stir-fry 2 minutes or until beans are tender. Remove beans to a plate. Add remaining 1 teaspoon oil to the wok and then the veal. Stir-fry 1 minute and return the green beans to the wok. Add the marinade, and cucumber. Stir-fry 2 minutes. Remove to a plate. Use the same wok for the rice dish.

Yield 2 servings.

Per serving: 336 calories (19% from fat), 6.9 g fat (1.5 g saturated, 2.3 g monounsaturated), 132 mg cholesterol, 41.5 g protein, 20 g carbohydrates, 4.1 g fiber, 890 mg sodium.