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Oriental Stew with Maple Syrup https://www.metro.ca/userfiles/image/recipes/soupe-repas-orientale-a-erable-7414.jpg PT10M PT10M PT20M
In a casserole, heat the oil on medium heat and gently brown the ginger, garlic and onion.Add vegetables and cook for 3 to 4 minutes on low heat.Pour in the stock and bring to a boil.Meanwhile, combine the beaten egg with soya sauce, tomato paste, vinegar, maple syrup, hot pepper and coriander.Stir in the hot stock mixture.Add the tofu and season to taste.
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1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) sesame oil 1 Tbsp. (15 mL) fresh ginger, finely chopped 2 garlic cloves, finely chopped 1 onion, finely chopped 1 cup (250 mL) finely shiitake mushrooms or other 1 cup (250 mL) halved snow peas 1 cup (250 mL) finely chopped carrot 1/2 cup (125 mL) red pepper, cut into strips 4 cups (1 L) chicken stock 1 egg, beaten 2 Tbsp. (30 mL) soya sauce 2 Tbsp. (30 mL) tomato paste 2 Tbsp. (30 mL) rice vinegar or cider 1/4 tasse (60 mL) maple syrup 1/2 tsp. (2 mL) ground hot peppers optional 3 Tbsp. (45 mL) fresh coriander, chopped 1/2 lb (225 g) block of firm tofu, cut into strips or diced salt and freshly ground pepper to taste
Oriental Stew with Maple Syrup

Oriental Stew with Maple Syrup

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4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1 Tbsp.
    (15 mL)
    sesame oil
  • 1 Tbsp.
    (15 mL)
    fresh ginger, finely chopped
  • 2
    garlic cloves, finely chopped
  • 1
    onion, finely chopped
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  • 1 cup
    (250 mL)
    finely shiitake mushrooms or other
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  • 1 cup
    (250 mL)
    halved snow peas
  • 1 cup
    (250 mL)
    finely chopped carrot
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  • 1/2 cup
    (125 mL)
    red pepper, cut into strips
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  • 4 cups
    (1 L)
    chicken stock
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  • 1
    egg, beaten
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  • 2 Tbsp.
    (30 mL)
    soya sauce
  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 2 Tbsp.
    (30 mL)
    rice vinegar or cider
  • 1/4 tasse
    (60 mL)
    maple syrup
  • 1/2 tsp.
    (2 mL)
    ground hot peppers optional
  • 3 Tbsp.
    (45 mL)
    fresh coriander, chopped
  • 1/2 lb
    (225 g)
    block of firm tofu, cut into strips or diced
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  • salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

In a casserole, heat the oil on medium heat and gently brown the ginger, garlic and onion.

Add vegetables and cook for 3 to 4 minutes on low heat.

Pour in the stock and bring to a boil.

Meanwhile, combine the beaten egg with soya sauce, tomato paste, vinegar, maple syrup, hot pepper and coriander.

Stir in the hot stock mixture.

Add the tofu and season to taste.

Source : Féd. des producteurs acéricoles du Québec

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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