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 [https://www.quorn.co.nz/products/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

Rate this recipe

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

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Cook mode (Keep screen awake)

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!