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-F12-
RECETTES
CREVETTES ET LÉGUMES SAUTÉS
375 g de crevettes crues, épluces et déveinées 2 branches de céleri, coupées en tranches
30 mL de sauce de soja lére 1 petit poivron rouge, en lanres minces
30 mL de xérès sec 250 mL de fleurons de brocoli
10 mL d’amidon de maïs 1 demi-oignon moyen, en tranches minces
5 mL de gingembre frais, râpé 5 gros champignons frais, coupés en tranches
15 mL d’huile végétale 90 g de pois mange-toutcongelés
langez la sauce de soja, le s, l’amidon et le gingembre; versez sur les
crevettes, dans un bol. Préchauffez la ple à 200 °C/400 °F. Versez-y l’huile et faites
sauter le leri, le brocoli, le poivron et l’oignon pendant 2 minutes. Ajoutez les
crevettes et la marinade; faites sauter 2 minutes afin que les crevettes tournent au
rose. Ajoutez les champignons ainsi que les pois mange-tout. Faites sauter pour
chauffer.
CÔTELETTES DE PORC AU RIZ
2 à 4 côtelettes de milieu de longe, 75 mL de riz à long grains
d’environ 1,3 cm d’épaisseur 2 mL d’assaisonnement au chile
75 mL d’oignon haché 1 bte (420 mL) de tomates entières
50 mL de poivron vert haché
glez la poêle à 180 °C/350 °F. Faites cuire les telettes 5 minutes sur la première
face, tournez-les puis ajoutez l’oignon et le poivron. Faites alors cuire
2 minutes en remuant les légumes de temps à autre.duisez la température de la
poêle à 80 °C/175 °F. Incorporez le riz, l’assaisonnement au chile et les tomates;
langez bien les gumes. Couvrez la poêle et faites mitonner de 25 à 30 minutes,
en remuant de temps à autre.
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