3/4 cup (175 mL) thai jasmine rice
1 1/2 cups (375 mL) sodium reduced vegetable broth
8 oz (250 g) Ontario veal scaloppini, cut into thin strips
2 tbsp (30 mL) sodium reduced soy sauce
2 tbsp (30 mL) rice vinegar, divided
2 tsp (10 mL) grated ginger
1 small clove garlic, grated
2 tbsp (30 mL) chopped fresh cilantro
1 cup (250 mL) canned baby corn cobs, cut in half
1/2 cup (125 mL) shredded carrot
1/3 cup (75 mL) chopped water chestnuts
Sesame Lime Dressing:
1/2 tsp (2 mL) grated lime rind
3 tbsp (45 mL) lime juice
2 tsp (10 mL) sesame oil
2 tsp (10 mL) fish sauce
1/2 tsp (2 mL) grated ginger
1 tsp (10 mL) toasted sesame seeds
Fresh cilantro leaves
Sesame Lime Dressing: In a small bowl, whisk together lime rind and juice, oil, fish sauce and ginger; set aside.
In a saucepan, bring rice and broth to boil. Reduce heat to low, cover and cook for about 10 mintues or until liquid is absorbed and rice is tender; set aside.
In a bowl, whisk together soy sauce, 1 tbsp (15 mL) of the rice vinegar, ginger and garlic. Add veal and stir to coat well. Let stand for 10 minutes.
In a nonstick skillet, cook veal mixture over medium high heat for about 4 minutes or until hint of pink remains. Remove from heat and stir in cilantro.
Scrape rice out into large bowl, add corn cobs, carrot, chestnuts and remaining vinegar. Drizzle Sesame Lime Dressing over rice mixture and stir well to combine. Sprinkle with sesame seeds and cilantro before serving.