Mixed Vegetable Stirfry with Quorn

Whilst growing up in my family, we often cook vegetarian dishes for good health at least once a month. My mum say its a natural way to detox your body.  I love vegetables, and so i quite happy to follow suit when i start to cook for myself. During university, i have discovered Quorn range from my vegetarian friends.  So even now, when i dont fancy meat, i use quorn pieces in vegetable stir-fries.

Today, after weeks of indulgence of cakes, crisps and chocolate, i feel like a good detox - so it was time for no meat stirfry. I think i might have went a bit mad at the end with the vegetables, but it was very tasty! Great and easy way to get my daily intake of vegetables too!

100g Quorn 'chicken style' pieces
1/4 Broccolli, chopped
1/2 Carrot, peeled and sliced
1/4 Sweet Red Pepper, sliced
handful of Green Beans, cut the ends, chopped in halves
handful of Beansprouts
handful of Baby corn, halved
2 cloves of Garlic, crushed, and finely chopped
small thumb-sized ginger, deskinned, sliced
1 Spring Onion, finely chopped

1Tbspn Groundnut oil
Sprinkle of White Pepper
50ml Vegetable stock
1 Tbspn Oyster sauce
1Tbspn Light Soya sauce
dash of sesame oil
dash of Rice Wine/Cooking Wine
2tspn of cornflour blended with a little cold water

Instruction:

1) Heat a wok over a high heat and add the oil. Stir-fry the garlic & ginger for 1 minute.
2) Add the Quorn pieces, and give it a good stir for 2 minutes, then add the vegetables and stirfry for a further 2-3minutes
3) Add the veg stock, oyster sauce, light soy sauce, sesame oil, dash of wine & sprinkle of white pepper.
4) Stir in the blended cornflour if you would like to thicker sauce.  Add the spring onion and give a final stire before serve. 

Tip:
For tougher vegetable like broccoli, carrots, add a little of water to help cook, and always add the crunchier vegetable into pan/wok first and the softer ones last - so all the vegetable will all have a balanced crunchy bite.

Happy Cooking!