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Thai Quorn stir-fry with lime
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1 tbsp vegetable oil
4 tbsp Cooks’ Ingredients Frozen Chopped Shallots
2 tsp Cooks’ Ingredients Frozen Chopped Garlic
1 tsp Cooks’ Ingredients Frozen Chopped Jalapeno Red Chillies
2 tsp Cooks’ Ingredients Frozen Chopped Ginger
1 lemongrass stalk, tough outer layer removed, finely chopped
280g pack Frozen Vegan Quorn Pieces
2 x 160g individual servings Waitrose Frozen Garden Vegetable Steamers
½ x 300g pack essential Beansprouts
1 tbsp reduced-salt soy sauce
Juice of 1 lime
½ x 25g pack Thai basil, leaves only, torn
1-2 tbsp unsalted roasted peanuts, chopped
Lime wedges, to serve
1. Heat the oil in a large non-stick sauté pan or wok and stir-fry the shallots, garlic, chilli, ginger and lemongrass for a few minutes until softened; add a splash or two of water to prevent burning. Scoop into a bowl.
2. Tip the Quorn pieces and the frozen vegetables into the pan, stir-fry for a minute, add 1-2 tbsp water, cover and leave to cook for 5 minutes, stirring halfway. Remove the lid and stir in the shallot mix, 1-2 tbsp water and the beansprouts. Stir-fry for 3-4 minutes.
3. Add the soy sauce, lime juice and basil and toss together. Serve sprinkled with peanuts and lime wedges on the side to squeeze over.
Typical values per serving:
1 of your 5 a day/high in fibre/vegan
This recipe was first published in July 2019.