Veau aux champignons shiitakes frais sur plaque chauffante

Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Veau aux champignons shiitakes frais sur plaque chauffante. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Veau aux champignons shiitakes frais sur plaque chauffante, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veau aux champignons shiitakes frais sur plaque chauffante delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Veau aux champignons shiitakes frais sur plaque chauffante is Pour 1 personne. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Veau aux champignons shiitakes frais sur plaque chauffante using 15 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Veau aux champignons shiitakes frais sur plaque chauffante:

1. 1 tranche de veau coupée en lamelles de +/- 200g
2. 1 petit bocal de bambous
3. 10 tranches de carottes
4. 5 cm vert de poireau coupés
5. 4 gros champignons shiitakes coupés en tranches
6. 1 cuillère à soupe maïzena
7. 1/2 cuillère à soupe vinaigre de riz
8. Huile d'arachide pour la cuisson
9. 1 cuillère à soupe sauce Teriyaki
10. 1 cuillère à soupe d'huile thaï wok
11. 1/2 cuillère à soupe gingembre moulu
12. Sel
13. 10 tours de moulin de poivre de sichuan
14. 1 cuillère à soupe d'ail en poudre
15. 1/2 cuillère à soupe sucre fin

Instructions to make to make Veau aux champignons shiitakes frais sur plaque chauffante

1. Découpez la viande et les macérer avec les sauces, le maïzena, sel, vinaigre de riz, poivre de sichuan, ail, et sucre fin. Mélangez et laissez reposer 1 /2 heure.
2. Préparer le riz pour la cuisson, j'utilise un petit cuiseur de riz.
3. Préparer la plaque et laisser chauffer sur feu doux.
4. Dans une poêle, ajoutez un peu d'huile de cuisson et faire cuire la viande avec sa sauce de macération. On ajoute ensuite les légumes et champignons et continuer la cuisson.
5. Dans le plat très chaud, ajoutez l'huile thaï wok et une fois chaude remettre la viande avec ses légumes et sa sauce. Augmenter pendant quelques minutes le feu aux maximum.
6. Remettre la plaque sur son support en bois, se servir du riz et d'un bon verre de vin rouge de Bordeaux.

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