- 1/3 cup [80 mL] dry Sherry
- 1/4 cup [60 mL] oyster sauce
- 1/4 cup [60 mL] honey
- 2 teaspoons [10 mL] Asian chili sauce
- 2 garlic cloves, minced
- 2 tablespoons [30 mL] freshly minced ginger
- 1/3 cup [80 mL] freshly chopped coriander, to garnish
- 4 veal chops
- Cooking oil, for the barbecue rack
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- Into a glass bowl or a heavy plastic bag with a zipper, mix together dry Sherry, oyster sauce, honey, Asian chili sauce, minced garlic and freshly minced ginger.
- Add veal chops; leave to marinate at room temperature for 15 minutes, up to 6 hours refrigerated.
- Preheat barbecue to high intensity; oil arbecue rack to prevent sticking.
- Arrange drained [reserve marinade] veal chops onto really hot barbecue rack and lower temperature to medium.
- Close barbecue lid and barbecue for 10 to 15 minutes, turning veal chops at half time.
- Meanwhile, pour reserved marinade into a casserole; bring to a boil onto barbecue burner if possible or on the stove.
- Leave sauce to simmer for 2 to 3 minutes before serving into a sauceboat along with veal chops, already decorated with freshly chopped coriander.
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