Oriental Quorn with Leeks, Chilli & Ginger
Serve with noodles or rice.
3 tbsp soy sauce
2 tbsp sherry
8 oz quorn cubes
2 tsp clear honey
0.25 pt vegetable stock
2 tsp cornflour
3 tbsp vegetable oil
3 leeks, thinly sliced
1 red chilli, seeded and sliced
2.5 cm of root ginger, peeled and shredded
Salt and pepper to taste
Mix the soy sauce with the sherry in a bowl, add the quorn cubes, turn over for a few minutes until well coated, leave for about half an hour to marinate.
Remove the quorn cubes from the marinade, and put to one side.
Stir in the stock, honey and cornflour into the marinade to make a paste.
Heast the oil in a wok, or heavy frying pan. When hit, stir fry the quorn cubes until they are crisp on the outside. Remove the quorn and set aside.
Reheat the oil, story fry the leeks, chilli and ginger for a couple of minutes until they are just soft, season lightly.
Add the quorn cubes to the vegetables in the wok and mix well. Stir the marinade paste to loosen the cornflour again, and while stirring, pour into the wok, stir until it forms a thick, glossy coating for the quorn and vegetables.
Serve at once with rice or noodles.
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