Quorn and vegetable stir-fry recipe
Stir-fries are a great way to add more vegetables to your diet, and are an easy meal to come back to each week.
Prep: 20 mins
Cook: 35 mins
Serves 4
Ingredients
- 200g easy-cook white or brown rice
- 1 tablespoon vegetable oil
- 4 spring onions, trimmed and finely chopped
- 1 pepper, any colour, deseeded and finely chopped
- 1 carrot, cut into thin strips
- 1 courgette, cut into thin strips
- 1 celery stick, thinly sliced
- 150g broccoli, broken into small florets
- 300g frozen Quorn chicken-style pieces
- 1 pinch Chinese 5-spice powder
- 1 teaspoon reduced-salt soy sauce
- 1 tablespoon sweet chilli sauce
- 1 pinch ground black pepper
Swap tip:
Short on time? You can use ready-prepared fresh or frozen stir-fry veg instead of chopping your own.
Method
-
Put the rice on to cook in a large saucepan of simmering water. Brown rice will take 30 to 35 minutes to cook; white rice will take 12 minutes.
-
When the rice has about 8 minutes left to cook, heat the vegetable oil in a wok or large frying pan over a high heat.
-
Add the vegetables and frozen Quorn pieces. Stir-fry for 6 to 7 minutes, until the vegetables are cooked but still crunchy.
Information: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.
-
Add the Chinese 5-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.
-
Drain the rice and serve with the stir-fry.
