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    Thai Quorn stir-fry with lime

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    Thai Quorn stir-fry with lime

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 1 hour

    Serves: 2


    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.


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