Caramel and pepper veal sauté
15
15
4
No
Ingredients
- 454 g (1 pound) of diced veal
- 45 ml (3 tablespoons) of peanut oil
- Pepper up to taste
- 60 ml (1/4 cup) of Tamari sauce
- 125 ml (1/2 cup) of commercial pure orange juice with pulp
- 500 ml (2 cups) of white mushrooms sliced into 4
- 15 ml (1 tablespoon) of fresh lemon juice
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 500 ml (2 cups) of cooked rice vermicelli
- 60 ml (1/4 cup) of sugar
- 30 ml (2 tablespoons) of cold water
Preparation
Side-by-side mode
- In a wok, heat oil. Add diced veal, pepper and roast at high heat. In a small casserole add sugar, water and cook until caramelized. When done, pour over diced veal. Add Tamari sauce and orange juice. Mix well and cook for 4 to 5 minutes. Set aside.
- In a wok, add a bit of oil, fry mushrooms, spray lemon juice and add sliced leeks. Cook for 1 to 2 minutes. Mix vegetables and diced veal.
- Serve over cooked rice vermicellis.
