glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
Heat a small amount of oil in a wok or skillet over medium-high heat until hot. Stir-fry veal strips in 1/2 lb. batches (do not overcook), continuously tossing until outside surface is no longer pink. Add additional oil for each batch. Cook veal and vegetables separately; combine and heat through.