Name Stir Fried Quorn with Hot Sweet & Sour Sauce


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  • Serves: 2
  • Complexity: easy
  • kcal: 3 1/2 Sins on Green and Original
  • Origin: North America
Stir Fried Quorn with Hot Sweet & Sour Sauce


  • Sauce:
  • 3 tbsp light malt vinegar
  • 1 tbsp water
  • 1 tbsp light soy sauce
  • pinch of salt
  • 1 level tsp soft brown sugar
  • 1 garlic clove, crushed
  • 1 tsp root ginger, grated
  • 1 red chilli, seeds removed & finely chopped (optional)
  • Stir Fry:
  • 1 tbsp oil
  • 175g pack Quorn Pieces
  • 1 red onion, chopped
  • 2 carrots, thinly sliced
  • 1/2 red pepper, deseeded & sliced
  • 28g/1 oz mangetout
  • 57g/2 oz whole baby sweetcorn, halved
  • 57g/2 oz broccoli, cut into florets
  • 2 courgettes, sliced
  • 142g/5 oz mushrooms, sliced

To make the sauce stir the vinegar water, soy sauce, salt and sugar together in a saucepan and bring to the boil. Remove from the heat and allow to cool. Mix the garlic, ginger and chillies together in a small bowl and stir in the cooled sauce. Leave to one side. To make the stir fry pour half of the oil into a wok or heavy frying pan and fry the Quorn Pieces until brown, remove from the pan. Add the remaining oil to the pan and fry the onion, carrots, red pepper, mangetout, baby sweetcorn and broccoli. Stir fry for 5 minutes or until cooked. Add the courgettes and mushrooms and cook for a further 5 minutes. Stir in the cooked Quorn and the sauce and heat through. Serve immediately.

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