Recipes
Sautéed Quebec Milk-Fed Veal with Asian Pepper Trio
This recipe was prepared by Benoît Latulippe
chef of the Institut de tourisme et d'hôtellerie du Québec (ITHQ)
Yield: 4 servings
Preparation: 15 minutes
Cooking: 10 minutes
  • 450 g (1 lb) Quebec Milk-Fed Veal strips
  • 10 ml (2 tsp) sesame oil
  • 10 ml (2 tsp) canola oil
  • 1 shredded onion
  • 1 shredded red pepper
  • 1/2 shredded orange pepper
  • 1/2 shredded yellow pepper
  • 75 ml (5 tbsp) shiitake mushrooms
  • 75 g (2 1/2 oz) fresh spinach, washed and stemmed
  • 75 ml (5 tbsp) cashew nuts
  • 6 fresh coriander branches
  • 25 ml (1 1/2 tbsp) grilled sesame seeds


    • Marinade:
  • 100 ml (3 oz) veal or chicken stock
  • 15 ml (1 tbsp) fresh grated ginger
  • 10 ml (2 tsp) icing sugar
  • 15 ml (1 tbsp) lime juice
  • 15 ml (1 tbsp) rice vinegar
  • 20 ml (4 tsp) Hoi sin sauce
  • 10 ml (2 tsp) corn starch

Preparation
  • Remove the stem of the shiitake mushrooms and cut the cap in large strips. Set aside.
  • Heat the veal stock in a microwave oven then add the other ingredients for the marinade. Mix and set aside.
  • In a large pan, heat the two mixed oils and sautéed the milk-fed veal strips
    for 1 to 2 minutes.
  • Add the onion, the peppers and the shiitake mushrooms. Continue cooking for
    2 more minutes.
  • Pour the marinade in the pan and cook for 2 minutes. Add the spinach, the cashew nuts and the coriander.
  • Serve on a rice vermicelli crown after having garnished it with sesame seeds.
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat Sodium
Amount  
363 kcal 41 g 16 g 15 g 334 mg