Quorn (“chicken style pieces”)
Sesame oil (optional)
Vegetables (this one had green beans, peas, onions, carrots, mushrooms, and would normally have a pepper but we didn’t have any. Also especially good with broccoli.)
Cashews or almonds (optional).
Rice/noodles of some descriptions.
Make a marinade/sauce with sesame oil (or vegetable/olive oil if you prefer), juice of a whole lime, two cloves finely chopped garlic, soy sauce, thumb-sized piece of ginger (peeled and finely chopped), teaspoon of honey. Mix altogether, and taste. I usually add more honey at this point. You can also use crystalised ginger in syrup and use the syrup instead of honey.
Leave the frozen Quorn to marinade. Chop the veg, starting with the ones that will take longest to cook (carrots, broccoli etc). Add a tiny bit of oil (sesame oil, if possible) to the pan, and stir-fry slow-cooking veg for about 2mins. Add the Quorn and all of the marinade. Stir-fry for about 4mins, until Quorn is getting hot. Add all other veg, and cook until hot through but still crunchy. The Quorn should be soft. If you’re adding nuts, toast them in a dry frying pan and add right at the end.
We ate ours with glass noodles, which take about 3mins to boil. If you’re cooking rice, start before the stir-fry, while the Quorn marinades. If you’re in a hurry, just chuck everything in a hot wok and stir.