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Speedy Wok-Cooked Veal Blanquette
A speedy take on the classic dish: small pieces of tender veal are seared, then simmered briefly with vegetables in a cream sauce thickened with cornflour. The wok gets hot enough to brown the meat fast, and only one pan is needed from start to finish.
- Total time
- 25 min
- Prep
- 10 min
- Cook
- 15 min
Ingredients
Method
Cut the veal into pieces of about 2 cm. Peel the carrot and dice it with the Tupperware Coup' Chef fitted with the 10 mm blade, then cut the mushrooms the same way. Trim the green tops off the spring onions and halve the bulbs.
Heat 15 ml of oil in the Tupperware Chef Series Junior Wok and sear the veal over high heat in two batches, about 3 minutes in all; set it aside in the Iso Duo microwave container 2.5 l while the vegetables cook.
Without washing the wok, add the remaining oil and stir-fry the vegetables for 2 to 3 minutes over high heat.
Return the veal to the wok, pour in the cream, season lightly with salt, add pepper, cover and simmer for 4 minutes.
Shake the cornflour with the cold water in the Quick Shake, stir it into the wok and simmer for 2 minutes, stirring often. Serve with rice or mashed potatoes made with the potato masher.
