Wok cooked veal and prawn stir-fry with sage

24-07-2017 Viande labellisée française grillée
Logo France Bon appétit

Following our article on quality labels assigned meat, give you a treat and try this exotic and creative gourmet wok recipe.


émincé de veau façons wok, une recette avec de la viande française labelisée


This recipe is kindly supplied by INTERBEV, France’s National Interprofessional Association of Livestock and Meat



Ingredients ( Serves 4)


  • 300g minced veal
  • 200g prawns
  • 2 carrots
  • 2 small peppers (ideally yellow and red)
  • 1 courgette
  • 4 shallots
  • 60g beansprouts
  • 1 bunch fresh sage
  • 1 tsp fresh grated ginger
  • 15cl soy sauce
  • 1 tbsp sesame oil



Peel the shallots, courgettes and carrots and deseed the peppers. Cut the vegetables into straws. Heat sesame oil in the wok (or a large frying pan) and add the minced veal.  Brown on a high heat for 2-3 minutes, stirring continuously. Remove from the wok and keep warm.  In the same wok, stir-fry the prawns for one minute on a high heat, remove and set aside.  Next, with the heat still on high, brown the shallots and carrots for approx. 3 mins.  Then, add the grated ginger and peppers, continuing to stir for a further 3 mins, before adding the courgette and finely chopped sage.  Finally, add the soy sauce, mince, prawns and beansprouts and toss well. Serve as quickly as possible in deep plates.