Trim off any fat and cut the veal into cubes. Heat the oil in a frying pan and gently stir-fry
the veal and onions until browned.
After a couple of minutes, add the peppers and tomatoes. Continue stir-frying for another 4-5
Add half the basil leaves, roughly chopped (keep some for garnish), the martiny or sherry, and
seasoning. Cook stirring frenquently, for another 10 minutes, or until the meat is tender.
Sprinkle with the remaining basil leaves and serve hot.