Serves : 4
Szechuan Stir Fry
Preparation Time : 10 minutes (+ 30 minutes to marinade)
Cooking Time : 10 minutes
Calories/Serving : 227 kcal; 1.4 g sat fat
280g Vegan Quorn Meat Free Pieces, defrosted
Ingredients for the Marinade
2 tbsp wine vinegar
2 tbsp dark soy sauce
3 tbsp Hoisin Sauce
½ tsp dried crushed chillies
1 red chilli, finely chopped
1 tsp Chinese five- spice powder
1 clove of garlic, crushed
Ingredients for the Stir Fry
2 tbsp vegetable oil
½ small onion, sliced
100g sugar snap peas, cut in half lengthways
100g baby corn, cut into quarters, lengthways
1 large carrot, peeled and very thinly sliced
200ml vegetable stock
1 tbsp corn flour, dissolved in cold water
4 spring onions, sliced
Salt and black pepper to taste
Method
- Combine the marinade ingredients in a bowl and add the defrosted vegan pieces. Mix well to ensure that all the vegan pieces are coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavours to develop.
- Bring a pan of water to the boil then blanch the sugar snap peas and baby corn for 2-3 minutes. Drain well. To make the stir fry, preheat 1 tbsp of the vegetable oil in a wok or a large frying pan, add the Quorn Vegan Pieces and stir-fry over a moderate heat for about 5-7 minutes. Remove from the heat and keep warm. Preheat the remaining oil, add the onion and fry for 4-5 minutes until beginning to soften. Add the sugar snaps, baby corn and carrots and continue to stir-fry for another 5 minutes.
- Pour the stock into the pan and bring to the boil then add the corn flour mixture and stir until the sauce thickens. Continue to cook for a minute then season and sprinkle the spring onions over.
Enjoy with rice or noodles.