Asian-Style Quorn & Sesame Stir-Fry with Fluffy Rice

Name: Asian-Style Quorn & Sesame Stir-Fry with Fluffy Rice
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 300g Quorn Pieces, frozen; 150g jasmine rice; 1 ⅛ cup boiling water; 3 capsicums, cut in half lengthways & thinly sliced; Coriander, chopped; 1 carrot, cut in half lengthways & thinly sliced; 1 garlic clove, minced; ½ can baby corn, drained; 1 baby bok choy, sliced 1cm; 1 drizzle of oil; 15g sesame seeds; Chilli flakes(optional); ½ tbsp boiling water; ½ tbsp cornflour; ½ cup vegetable stock; 50g kecap manis; ½ tbsp soy sauce; ½ tsp fish sauce

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Asian-Style Quorn vegetarian Stir fry in a bowl sprinkled with sesame seeds.

This Asian-Style sesame stir-fry using our Quorn Pieces is a tasty midweek meal that's simple to make and ready in just 30 minutes! Simply crank up the heat and fry up your veggies and Quorn Pieces, before simmering in a deliciously sticky Asian-style homemade sauce. Serve up with fluffy jasmine rice, sprinkle with sesame seeds, and dig in!

Fillets & Pieces Asian Quick & Easy

Serves 2

30 mins

Easy

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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Low in Fat

Good Source of protein

Good source of fibre

Ingredients

300g Quorn Pieces, frozen
150g jasmine rice
1 ⅛ cup boiling water
3 capsicums, cut in half lengthways & thinly sliced
Coriander, chopped
1 carrot, cut in half lengthways & thinly sliced
1 garlic clove, minced
½ can baby corn, drained
1 baby bok choy, sliced 1cm
1 drizzle of oil
15g sesame seeds
Chilli flakes(optional)

For the sauce:

½ tbsp boiling water
½ tbsp cornflour
½ cup vegetable stock
50g kecap manis
½ tbsp soy sauce
½ tsp fish sauce

Method

Boil a kettle. Combine rice, boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.
Dice capsicum. Chop Coriander. Cut carrot in half lengthways and thinly slice. Mince garlic. Drain baby corn and cut in half. Slice bok-choy 1cm.
Combine boiling water measure, corn flour and stock in a heatproof bowl and whisk, until smooth. Add remaining sauce ingredients and set aside.
Heat oil in a frypan on high. When oil is hot, stir-fry Quorn pieces for 1-2 mins, until browned and just cooked. Add onion, garlic and all vegies to pan and stir-fry for about 3 mins, until just tender. Add sauce mixture and bring to a simmer, covered, and cook for 2 more min until veggies are tender and sauce has thickened.
Fill your bowls with rice and top with stir-fried Quorn pieces and veggies. Top with sesame seeds. Grab chopsticks or a fork and enjoy!