Dice veal and fry in two tablespoons of oil.
Add sliced spring onion (only the white part) and Vegeta. Stir altogether and sauté adding water for about 25 minutes.
In the meantime fry diced peppers in another pan in the remaining oil and add a little salt.
Add to the veal together with sliced tomatoes.
Cut Mozzarella in cubes and sprinkle over the dish. Briefly sauté altogether so the cheese melts, and sprinkle with cut chives.
Serve warm with cooked rice and lettuce.
Mozzarella can be grated and added into the hot dish, just before serving.
Freezing: Prepare the dish following steps 1-4. Cool and place in container with lid and put in freezer.
Defrosting: Let the dish defrost over night in refrigerator and then heat in pan with lid on stove. Finish the dish following step 5.
Storage: 60 days