1 lb. veal cutlets, cut into thin strips
1/2 c. white wine Worcestershire sauce, divided
1/4 c. vegetable oil
1 hot green pepper, sliced
1 red pepper, sliced
2 carrots, peeled and cut into thin strips
1/2 head cauliflower, divided into florets
1/2 lb. fresh mushrooms, wiped and sliced
Chopped cilantro or parsley for garnish
Tortilla chips

In a mixing bowl combine veal strips and 1/4 cup Worcestershire sauce. Heat oil in large skillet. Add veal strips and lightly saute until brown. Remove from skillet. Add to skillet peppers, carrot strips, cauliflower; saute until tender crisp, about 5 minutes. Add mushroom slices, remaining Worcestershire sauce and sauteed veal. Cook 5 minutes more. Garnish and serve with hot tortilla chips. Serves 6 to 8.