Sweet & Sour Quorn & Vegetable Stir Fry
||20 Minutes, Cooking Time 15 Minutes
I could eat take-away sweet and sour every day if I could afford it. And it is one of the few dishes that tempt my vegetarian choice. Few Chinese take-aways do a vegetable sweet and sour as good as their meat based sweet and sour dishes.
This quorn recipe for sweet and sour is pretty close and easy enough to make at home every now and then.
350g Quorn pieces
90ml (6 tbsp) fresh orange juice
30ml (2 tbsp) dry sherry
15ml (1 tbsp) dark soy sauce
20ml (4 tsp) wine vinegar
1 garlic clove, crushed
30ml (2tbsp) vegetable oil
1 red onion
500g (1lb) mixed vegetables *
30ml (2 tbsp) sunflower oil
100ml (4fl oz) vegetable stock
15ml (1 tbsp) clear honey
7.5ml (1.5 level tsp) cornflour
salt and pepper
Egg Noodles, or rice to serve
* The mixed vegetables can be of your own choice, eg sliced yellow & red peppers, mange tout, baby corn, sliced courgettes etc.
Slice the onion and place the Quorn in a shallow dish.
Whisk together the orange juice, sherry (I tend to just use red wine, rarely having sherry in the house), soy sauce and wine vinegar.
Add the garlic and pour over the Quorn pieces. Cover and marinate for 30 mins.
Remove the quorn pieces, keep the marinade.
Heat half of the oil in a wok or large frying pan, then fry the onion for 3-4 minutes until softened.
Add the Quorn pieces and stir-fry for 5 minutes or until golden. Remove with a slotted spoon and set aside.
Add the remaining oil and fry all the mixed vegetables for 4-5 minutes or until tender.
Cook the noodles or rice according to the packets instructions.
Return the Quorn and onion to the wok.
Mix the marinade with the vegetable stock, honey and cornflour and stir in to the vegetables.
Cover the pan and simmer for 2-3 min, season and serve at once with the noodles or rice.
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