This delicious, quick and healthy spin on a classic Chinese dish is made using Quorn Vegan Pieces. Colourful, simple and can be on your plate in 20 minutes for a great nutritious lunch or light dinner.
Combine the marinade ingredients in a bowl and add the defrosted Quorn Vegan Pieces. Mix well to ensure that all the vegan pieces are coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavours to develop
Bring a pan of water to the boil then blanch the sugar snap peas and baby corn for 2-3 minutes. Drain well. To make the stir fry, preheat 1 tbsp of the vegetable oil in a wok or a large frying pan, add the Quorn Vegan Pieces and stir-fry over a moderate heat for about 5-7 minutes. Remove from the heat and keep warm. Preheat the remaining oil, add the onion and fry for 4-5 minutes until beginning to soften. Add the sugar snaps, baby corn and carrots and continue to stir-fry for another 5 minutes
Pour the stock into the pan and bring to the boil then add the corn flour mixture and stir until the sauce thickens. Continue to cook for a minute then season and sprinkle the spring onions over
Enjoy with rice.
Did you know? As part of a healthy, balanced diet it is recommended that we try and 'eat the rainbow' - this means creating a plate full of colour whenever we can and this dish does just that! Sugar snap peas, baby corn and carrots all count towards your 5-A-DAY too!
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