Wednesday, 11 April 2012
... it's a bit odd isn't it... to call something 'chicken' style... particularly when a lot of people think vegetarians don't want anything to do with anything that is in the style of any meat product... but you see I think its all about the thought process of food and cooking... if you're having sausages... I want sausages... the average household wouldn't know how to wrap their heads around a lentil, let alone tofu or goats cheese, so I do believe that products like Quorn have their place... plus, in something like a stir-fry they are a brilliant and healthy alternative to meat...
quorn 'chicken' style fillets stir-fry
i think the knack to a good stir-fry is not to try too hard... it doesn't even have to be Chinese in taste, just inspiration, wonderful seasoning and fresh vegetables... below is my list of ingredients, you should use whatever you have in the house...
1 packet of Quorn Fillets (i prefer these to the 'chicken' style pieces as you can decide on the final shape and size
1 bunch of spring onions (about 6) - finely sliced
a handful of chestnut mushrooms - finely sliced
2 cloves of garlic - crushed
a nugget of fresh ginger - chopped into matchstick sized pieces
1 carrot - finely sliced
1 small head of broccoli - broken into florets
1/4 savoy cabbage
a handful of bean sprouts
chinese 5 spice
- heat your wok or frying pan to a gentle heat and throw in some oil followed by the spring onions and garlic and let these soften, then add the mushrooms and saute until cooked - set aside
- in the same wok, add some more oil and then add the quorn fillets, let them brown slightly before adding a teaspoon of Chinese 5 Spice and a little soy sauce, let the fillets brown further, then remove them from the wok and let them cool down before slicing them into nice bite-size chunks
- now you're really ready to make your stir-fry
- heat the wok again, add a little more oil and throw in your ginger, followed by the broccoli, cabbage and carrots, add a little soy, and flip them around a bit... add a dash of water from the kettle so they steam a little and as they are reaching the al dente stage throw in the rest of the veg, the cooked onions and mushrooms and the quorn fillets
- flip it all together and continue to heat until everything is hot through, you may wish to add a little more water just to give it a bit of liquid
- serve directly from the wok, eat and of course, enjoy!
Posted by belleau kitchen at 16:14