Preparation time: 30 minutesCooking time: 15 minutes plus one hour marinatingServes: 10
- 875g Quorn pieces
- 225ml fresh orange juice
- Five tbs dry sherry
- Two 1/2 tbs dark soy sauce
- Two 1/2 wine vinegar
- Two large cloves of garlic
- 1250g mixed vegetables - carrots, courgettes,red peppers and mange tout
- 200g canned water chestnuts drained
- Five tbs sunflower oil
- 250ml vegetable stock
- Two and a half tbs clear honey
- 185g cornflour
- 300g blanched asparagus tips (optional)
Place the Quorn pieces in a shallow dish. Mix together the orange juice, sherry, soy sauce and wine vinegar.
Add the sliced garlic and pour over the Quorn pieces.
Cover and marinate for one hour stirring once or twice, strain, reserving the marinade.
Slice the courgettes and carrots.Cut the red pepper into matchsticks and trim the mange tout.
Heat the wok. Add 3 tbs of the oil and heat. Add the Quorn pieces and fry over a high heat until golden brown. Remove with a slotted spoon and set aside.
Add the remaining oil to the wok and heat. Add the mixed vegetables and fry approx. 5 minutes until tender.
Return the Quorn pieces to the pan with the water chestnuts.
Mix the reserved marinade with the stock, honey and cornflour. Stir into the wok with asparagus tips if using.
Cover and simmer for 2 to 3 minutes. Season and serve.
Supplied by Quorn