Caramel and pepper veal sauté

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 15
Portions 4
Freezing No


  • 450 gr (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 gr (3 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
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  • 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.

Chef's notes