Asian Veal Salad

Ingredients

• 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
• 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