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Squash and Veal Stir-Fry https://www.metro.ca/userfiles/image/recipes/courge-veau-chinoise-187.jpg PT30M PT15M PT45M
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.
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1 average butternut squash 2 tsp. (10 mL) finely chopped fresh ginger or 1 teaspoon (5 ml) powdered ginger 2 cups (500 mL) broccoli florets 2 Tbsp. (30 mL) oil 2 medium onions, quartered 1 clove garlic 3/4 lb (340 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
Squash and Veal Stir-Fry

Squash and Veal Stir-Fry

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  • Lactose-free
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    average butternut squash
  • 2 tsp.
    (10 mL)
    finely chopped fresh ginger or 1 teaspoon (5 ml) powdered ginger
  • 2 cups
    (500 mL)
    broccoli florets
  • 2 Tbsp.
    (30 mL)
    oil
  • 2
    medium onions, quartered
  • 1
    clove garlic
  • 3/4 lb
    (340 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
Imprimer ma sélection

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.

Source : Metro

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Lactose-free recipes

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