Light the fire in a charcoal grill outside.  Combine all the marinade ingredients in a small bowl and whisk until thoroughly blended.  Arrange the veal in a 1 gallon zip lock plastic bag so that it will lay flat.  Pour the marinade into the bag and seal it.  Turn the bag over a few times to coat the meat.  Allow the meat to marinate in the refrigerator for about 20 minutes.  Heat the oil in a large skillet over high heat.  Remove the meat from the plastic bag and reserve the excess marinade.  Place the chops in the skillet and cook until they are lightly browned on both sides (about 2 to 3 minutes per side).  Remove the chops from the skillet (do not wash the skillet) and place them on the charcoal grill to finish cooking.  In the same skillet, add the green onions and shallots and cook over high heat until they are lightly browned (about 2 minutes).  Add the mushrooms and stir to coat them with oil.  Add the reserved marinade and cook, stirring, until the mushrooms are just cooked (about 2 to 3 minutes).  Season to taste with salt and pepper.  When the chops are done, pile them high with the mushrooms and sauce and serve.

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Our comments:  The marinade provides great flavor to both the meat and the topping.  This is one of our favorite steak toppings.  A little oriental ... not overpowering ... fantastic!