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Recipe Poutine with Mapo Gravy

Poutine with Mapo Gravy

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    5 mins

  • Cooking

    25 mins

30 minutes Fusion Vegetable Beef Lunch Dinner Appetizer

What you’ll need

Ingredients

  • 2 lbs. 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 Flavored Sauce
  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

Panda Brand Green Label Oyster Flavored Sauce, 5 lb can

Oyster Sauces

Panda Brand Green Label Oyster Flavored Sauce
Pure Sesame Oil 55.7 fl oz (1.65 L) Tin Can

Sesame Oils

Pure Sesame Oil

How to make it

  1. 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. 
  2. Add flour and mix to ensure even cooking then add unsalted butter to make the roux.
  3. Once golden brown, add beef stock, Lee Kum Kee Chili Bean Sauce (Toban Djan) and Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce and stir until roux dissolves and mixture comes together. Continue mixing until smooth, about 20 minutes. 
  4. Remove from heat and drizzle Lee Kum Kee Pure Sesame Oil.
  5. To assemble: lay fried steak cut fries on a platter and evenly distribute cheese curds.
  6. Pour mapo gravy and garnish with chopped parsley. Serve immediately.

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