About this recipe:Quorn fillets make a great, low-fat vegetarian alternative to chicken or meat in a simple stir-fry. Marinate ahead to add flavour, then quickly cook with vitamin-rich vegetables, just before serving. If liked, serve with sesame breadsticks.
450g Quorn fillets, thawed if frozen, cut into thick strips
150g shiitake mushrooms, halved
1 tsp grated fresh root ginger
200g bean sprouts
225g can sliced bamboo shoots, drained and sliced
150g frozen peas
2 garlic cloves, crushed
2 tbsp dry sherry
1 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp vegetable oil
1 tsp rice vinegar
½ tsp caster sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Combine all the marinade ingredients in a large bowl. Add the Quorn strips and gently toss to coat well. Cover and leave to marinate in the fridge for about 1 hour or up to 4 hours.
Heat a large, non-stick frying pan over a moderate heat until quite hot. Tip in the Quorn with the marinade. Cook for about 4 minutes, stirring occasionally. Remove from the heat. Transfer the Quorn to a dish using a draining spoon, leaving the liquid in the pan. Cover the Quorn to keep warm.
Return the pan to the heat and add the mushrooms with the grated ginger. Cook for about 2 minutes, stirring frequently.
Add the mange-tout and stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute. Stir in the bamboo shoots and peas, cover the pan and cook gently for 2 minutes. Return the Quorn to the pan and reheat for 1–2 minutes, if necessary, then serve.