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Veal Stir-fry with Ginger https://www.metro.ca/userfiles/image/recipes/emince-veau-jardiniere-gingembre-3605.jpg PT15M PT15M PT30M
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.
4
1 lb (450 g) grain-fed veal strips 4 stalks of celery 4 carrots 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
Veal Stir-fry with Ginger

Veal Stir-fry with Ginger

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    grain-fed veal strips
  • 4
    stalks of celery
  • 4
    carrots
    You might like:

    Flyer Deal  (1)
    DOLE CLASSIC ICEBERG SALAD

    DOLE CLASSIC ICEBERG SALAD

    2 for $4.00

    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE

  • 1
    red pepper
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

  • 8
    yellow mini-summer squashs
    You might like:

    Flyer Deal  (1)
    ACORN, BUTTERNUT OR SPAGHETTI SQUASHES

    ACORN, BUTTERNUT OR SPAGHETTI SQUASHES

    $1.49 /lb

    PRODUCT OF MEXICO 3.28/kg

  • 16
    broccoli florets
    You might like:

    Flyer Deal  (1)
    BROCCOLI

    BROCCOLI

    $2.49 ea.

    PRODUCT OF U.S.A.

  • 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
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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