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Oriental Stew with Maple Syrup 2014-03-12 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.

4 Féd. des producteurs acéricoles du Québec

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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 carrots 1/2 cup (125 mL) red pepper, cut into strips 4 cups (1 L) chicken stock 1 eggs, 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

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servings

0:10

Preparation

0:10

COOKING

0:20

TOTAL TIME

Imprimer ma sélection

Ingredients

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1 Tbsp.
(15 mL)
olive oil

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COLAVITA EXTRA VIRGIN OLIVE OIL

$9.99 ea.

1 L

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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RAPINI PRODUCT OF U.S.A. BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS OR BROCCOLI CROWNS

$1.99

227 g, PRODUCT OF ONTARIO or PRODUCT OF U.S.A. OR MEXICO

RAPINI PRODUCT OF U.S.A. BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS OR BROCCOLI CROWNS

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227 g, PRODUCT OF ONTARIO or PRODUCT OF U.S.A. OR MEXICO

1 cup
(250 mL)
halved snow peas

1 cup
(250 mL)
finely chopped carrots

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1/2 cup
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red pepper, cut into strips

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4 cups
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chicken stock

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1

eggs, 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

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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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