QUICK VEGGIE QUORN STIR FRY
Tasty stir fry with oriental, aromatic herbs and spices and quorn beef strips. Could be made vegan if quorn is replaced by extra veggies and rice noodles are used.
Provided by James Slater
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Prepare vegetables julienne style. Heat the oil in a wok, and just as it starts to spit, add the veg and coat in the oil, return to the heat and stir fry on a high heat (but dont let it stick or burn - keep tossing the veg around). Add the asafoetida, fennel seeds, cumin seeds, cinnamon ground coriander, chilli flakes and 3 tablespoons of the soy sauce. Toss to mix up the ingredients and stirfry for another 5 or 6 minutes.
- Pan of water to the boil, and add the noodles. Boil for as long as the pack suggests, or about 6-10 minutes. Until the noodles are soft enough to eat!
- Meanwhile, to the stir fry add the kale, quorn pieces from the freezer, the remaining soy sauce, lemon juice, za'atar, coriander leaf, cashews and salt and pepper. At this stage you could also drizzle some hot sauce or sweet chilli sauce depending on preference. If the stiry fry dries out too much, add a quick splash of soy sauce or water to keep it moist. Keep it frying on high heat. Check the noodles.
- Once the quorn is browned (and sticky after its soaked up the juices), and the veggies are cooked but have a slight crunch (should be around 15-20 minutes from the start) remove from the heat. Drain the noodles and serve into pasta bowls. Tip the stir fry ingredients on top and add more soy sauce/chilli sauce to taste.
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