• Sweet and sour veal with pleurotus mushrooms and rice noodles

    © StockFood

    Total preparation time: 60 minutes

    Total cooking time: 30 minutes


    1. iCook 4-Litre Saucepan and Lid

    2. iCook Wok

    3. Knives

    4. Vegetable grater


    1. 1 onion

    2. 1 sweet red pepper

    3. 1 sweet yellow pepper

    4. 300 g pleurotus mushrooms

    5. 600 g veal tenderloin

    6. 250 g can of pineapple slices

    7. 1 clove of garlic

    8. 30 g fresh ginger

    9. 300 g rice noodles

    10. 100 ml extra virgin olive oil

    11. 50g tomatoes, chopped

    12. 2 tablespoons soy sauce

    13. Juice of 1 lemon

    Preparation method:

    1. Cut all the vegetables and mushrooms into strips, slice the meat into bite-sized pieces, cut the pineapple into cubes, reserving the juice for the sauce, and grate the garlic and ginger.

    2. Boil the rice noodles in the iCook 4-Litre Saucepan, following the cooking time instructions on the packaging, then rinse with cold water.

    3. Heat the oil in the iCook Wok, fry the veal for 2–3 minutes, remove and set aside.

    4. Fry the garlic and ginger, then the mushrooms and vegetables. Add the pineapple and cook for 3–5 minutes.

    5. Stir in the chopped tomatoes, soy sauce and lemon juice. Add some pineapple juice for a sweeter sweet-and-sour taste.

    6. Add the meat and noodles to the vegetables, mix everything together thoroughly and present in a dish.

    ABO Tip: Try the recipe out at home before presenting it to a crowd. “You’ll be surprised to see how much easier it is once you have rehearsed it in advance!” says ABO Cornel Robu.