Authentic Asian Sauces
Poutine with Mapo Gravy
What you’ll need
Ingredients
- 57g steak fries, fried and seasoned with salt
- cheese curds, for serving
- parsley, for garnish
Sauce Mix
- -----Mapo Gravy-----
- 1 Tbsp. oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 6 Tbsp, unsalted butter
- 4 cups beef stock/ low sodium
- 1/3 cup Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 2 Tbsp. Lee Kum Kee Panda Brand Green Label Oyster Flavoured Sauce
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
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To make the mapo gravy: heat oil in a medium sized sauce pan over medium heat. Add shallots and garlic and sauté until translucent, about 3 minutes.
-
Add flour and mix to ensure even cooking then add unsalted butter to make the roux.
-
Once golden brown, add beef stock, Lee Kum Kee Chili Bean Sauce (Toban Djan) and Lee Kum Kee Panda Brand Green Label Oyster Flavoured Sauce and stir until roux dissolves and mixture comes together. Continue mixing until smooth, about 20 minutes.
-
Remove from heat and drizzle Lee Kum Kee Pure Sesame Oil.
-
To assemble: lay fried steak cut fries on a platter and evenly distribute cheese curds.
-
Pour mapo gravy and garnish with chopped parsley. Serve immediately.
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