All the vegetarian recipes I am sharing this week are choices inspired by this years National Vegetarian Week slogan – surprisingly simple. Today’s recipe is stir fry and it’s quick, easy and a great way of eating some of your 5 a day.
Cooking with quorn or other ‘fake’ meats makes adapting none veggie recipes very easy.
Fake chicken stir fry
Ingredients:
350g Tesco Vegetable and Beansprout stir fry
(or beansprouts and finely sliced carrot, cabbage and red onion)
410g fresh egg noodles
180g Chinese Stir Fry Sauce (soy, ginger, garlic and Chinese five spice)
300g frozen chicken style quorn pieces
The quorn pieces can be cooked from frozen and take around 10 – 12 minutes in a pretty hot wok. Heat a little vegetable oil in the wok and add the chicken pieces.
After 7 minutes or so (depending how crisp you like your finished stir fry) add in the vegetables.
Wait another 2 minutes before you add the noodles and a minute more before adding the sauce.
Mix and make sure everything is properly heated through and serve.
This makes 2 very decent portions. I know it looks a bit brown all over but the greens were hiding…
