Recipe #187
Squash and Veal Stir-Fry
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 1 average butternut squash
- 2 tsp. (10 mL) finely chopped fresh ginger OR 1 tsp. (5 mL) powdered ginger
- 2 cups (500 mL) broccoli flowerets
- 2 Tbsp. (30 mL) oil
- 1 clove garlic, finely chopped
- 2 medium onions, quartered
- 3/4 lb. (350 g) veal shoulder, in 1/2 in. (4 cm) strips
- 1/2 lb. (225 g) fresh mushrooms, sliced
- 2 Tbsp. (30 mL) liquid chicken or beef concentrate
- 1/2 cup (125 mL) water
- 1 Tbsp. (15 mL) tapioca or cornstarch
- 1 tsp. (5 mL) curry powder
- 3 cups (700 mL) cooked rice
- To taste, salt and pepper
Preparation
Steam cubed squash 5 minutes, first seasoning with ginger.
Add broccoli flowerets and steam 5 minutes.
Meanwhile, in a wok or large frying pan, sauté onions and garlic in oil.
Add veal strips and brown 3 to 4 minutes, stirring often; brown the mushrooms.
Add broccoli, squash cubes, water and bouillon; thicken with starch.
Season with curry powder, salt and pepper.
Cover and simmer a few minutes over low heat.
Serve on a bed of rice or egg noodles.
Suggestion
Variation: you can also add snow peas, hot pepper or any other vegetable. The veal can be replaced by beef, pork, chicken or tofu.Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account