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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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250 ml (1 cup) chicken stock
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60 ml (1/4 cup) Soya Sauce
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30 ml (2 tablespoons) cornstarch
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30 ml (2 tablespoons) olive oil
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1 onion
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1 red pepper
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1 green pepper
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2 celery stalks
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500 ml (2 cups) mushrooms
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1 garlic clove
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625 g (1 1/4 lb) veal cutlets, cut into thin strips
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5 ml (1 teaspoon) ground ginger
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2 ml (1/2 teaspoon) ground allspice
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2 ml (1/2 teaspoon) ground cloves
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2 ml (1/2 teaspoon) cayenne pepper
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Directions
- In a bowl, mix chicken stock, soya sauce and cornstarch. Set aside.
- Heat 15 ml (1 tbsp.) of oil on medium-high heat in a large frying pan or wok.
- Sauté onion, peppers, celery and mushrooms 4 to 5 minutes, stirring continuously. Set aside.
- Add remainder of oil. Heat and sauté garlic, veal and spices for 2 to 3 minutes.
- Stir sauce prepared earlier and add to pan or wok. Bring to a boil, stirring until thickened.
- Add vegetables, season to taste and reheat. Serve on a nest of basmati rice.
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