Recipes

Quorn Pieces Szechuan Stir Fry

This delicious, quick and healthy spin on a classic Chinese dish is made using Quorn Vegan Pieces. Colourful, simple and can be on your plate in 20 minutes for a great nutritious lunch or light dinner.

Serves 4

20 mins

Easy

950 kJ
(Per serving)

Made with Quorn Pieces

Low in fat
Good source of protein
Good source of fibre

Ingredients

  • 280g Quorn Pieces, defrosted
  • Ingredients for the Marinade:
  • 2 tbsp wine vinegar
  • 2 tbsp dark soy sauce
  • 3 tbsp Hoisin Sauce
  • 1/2 tsp dried crushed chillies
  • 1 red chilli, finely chopped
  • 1 tsp Chinese five- spice powder
  • 1 clove of garlic, crushed
  • Ingredients for the Stir Fry:
  • 2 tbsp vegetable oil
  • 1/2 small onion, sliced
  • 100g sugar snap peas, cut in half lengthways
  • 100g baby corn, cut into quarters, lengthways
  • 1 large carrot, peeled and very thinly sliced
  • 200ml vegetable stock
  • 1 tbsp corn flour, dissolved in cold water
  • 4 spring onions, sliced
  • Salt and black pepper to taste

Method

  1. Combine the marinade ingredients in a bowl and add the defrosted Quorn Pieces. Mix well to ensure that all the pieces are coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavours to develop
  2. Bring a pan of water to the boil then blanch the sugar snap peas and baby corn for 2-3 minutes. Drain well. To make the stir fry, preheat 1 tbsp of the vegetable oil in a wok or a large frying pan, add the Quorn Pieces and stir-fry over a moderate heat for about 5-7 minutes. Remove from the heat and keep warm. Preheat the remaining oil, add the onion and fry for 4-5 minutes until beginning to soften. Add the sugar snaps, baby corn and carrots and continue to stir-fry for another 5 minutes
  3. Pour the stock into the pan and bring to the boil then add the corn flour mixture and stir until the sauce thickens. Continue to cook for a minute then season and sprinkle the spring onions over

Enjoy with rice.

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