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When I was sent the Lemongrass & Turmeric marinade by Worldfoods to try, I made a different version of stir-fry using Quorn Chicken style pieces. The family loved the dish so much the marinade was added to the shopping must haves.

As I more often than not, experiment on stir-fry dishes, I must say that each of what I try to do is different.

Ingredients:

  • 1 pack Quorn Chicken style pieces , defrosted
  • Tesco stir-fry pack with mange-tout, baby corn, spring onions, broccoli & chilli
  • 2 large carrots
  • World Foods Lemongrass & turmeric marinade, half a bottle
  • pack of vermicelli rice noodles
  • clove of garlic, crushed  and small onion
  • 1 tbsp vegetable cooking oil

How to cook:

  • Marinate the Quorn Chicken-style pieces for a couple of hours with the Lemongrass & turmeric marinade
  • Slice all the vegetables including the onion into bite size pieces
  • Heat the oil in a wok at high heat and add the garlic and onion. Cook until onion is transparent
  • Add the Quorn pieces and stir-fry over high heat until cook. Keep it all moving so it does not get burnt.
  • Lower the heat and remove the Quorn pieces from the pan. Set aside
  • Add cooking oil into the pan & increase the heat
  • First add the sliced carrots, stir-fry for 3 to 5 minutes, then add baby corn, broccoli, mange-tout & chilli (option). Season with a pinch of salt.
  • Stir fry until cook.
  • Add the spring onions then the Quorn pieces, cover and cook for 3 minutes over low-medium heat
  • In a dish or bowl, put the cooked noodles (see package instructions) first then add desired service of the Quorn stir-fry with Lemongrass & Turmeric marinade
  • Serve.

This recipe serves 2 to 3 people.
Cost per person £2.36

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