Quorn and Vegetable Stir Fry
200g easy cook white or brown rice
1 tsp vegetable oil
4 spring onions trimmed and finely chopped
1 peppers, any colour deseeded and finely chopped
1 carrot cut into fine strips
1 courgette cut into fine strips
1 leek thinly sliced
150g broccoli broken into small florets
300g frozen Quorn chicken-style pieces
1 pinch Chinese five spice powder
1 tsp reduced salt soy sauce
1 tbsp sweet chilli sauce
1 pinch ground black pepper
1. Put the rice on to cook in a large saucepan of simmering water. Brown rice will take 30-35 minutes to
cook; white rice will take 12 minutes.
2. When the rice has 8 minutes left to cook, start the stir-fry. Heat the vegetable oil in a wok or large frying
pan. Add all the vegetables and the frozen Quorn pieces and stir-fry over a high heat for 6-7 minutes, or
until the vegetables are cooked, yet still crunchy.
3. Add the Chinese five spice powder, soy sauce and sweet chilli sauce (if using) to the stir-fry. Season with
some pepper and stir well. Share between 4 plates or bowls.
4. Drain the rice and serve with the stir-fry.
Tip 1: Instead of preparing your own vegetables, take a short cut by using fresh or frozen packs of stir-fry
Tip 2: With any stir-fry, it's important to cut the vegetables into even-sized pieces so that they cook in the
same amount of time.