1. Place veal cutlets in an airtight container.
2. Mix apple sauce, garlic, green onions, soy sauce, toasted sesame oil, honey, and hot pepper together in a blender.
3. Pour marinade over veal and marinate in fridge for 2 hours.
4. Preheat barbecue to medium-high.
5. Grill veal about 3 or 4 minutes per side. Transfer to a plate and let sit a few minutes before cutting into strips.
6. Heat oil in a large skillet over high heat and sauté the mushrooms for 5 minutes until nicely browned.
7. Add remaining vegetables and sauté another 3 or 4 minutes. Season with salt and pepper.
8. Place vegetables in bowls and add veal strips.
9. Garnish with cilantro leaves.

This recipe is courtesy of Tablée des chefs.