Veal Stir-fry with Ginger

Veal Stir-fry with Ginger
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (450 g)

    grain-fed veal strips

  • 4

    stalks of celery

  • 4


  • 1

    red pepper

  • 8

    yellow mini-summer squashs

  • 16

    broccoli florets

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 1 tsp.
    (5 mL)

    fresh ginger chopped

  • 1/3 lb
    (150 g)

    bean sprouts

  • 0.500

    thinly sliced leek

  • 1/4 cup
    (60 mL)

    oyster sauce

  • 2 Tbsp.
    (30 mL)

    demi-glace sauce


Cut veal into thin strips. Cut vegetables as desired. Sauté veal in a wok using hot oil. Remove the veal. Sauté vegetables (excluding bean sprouts and leek) and ginger. Remove. Sauté bean sprouts and leek. Remove and keep warm.

Return all ingredients to the wok, except leek and bean sprouts. Add oyster and demi-glace sauces. Heat.

On each plate, first place bean sprouts and leek, then add heated vegetables and vealstrips. Serve.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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