Today's recipe is a great one after a long day of work. This past week has been a bit crazy for me, a lot of late nights and early mornings which means less time in the kitchen. This is one of my favorite go to recipes when I have a time crunch, it's quick and tasty plus waistline friendly. It doesn't get much better than that and I always seem to have these ingredients in the house.
I used Quorn Tenders for the protein in this meal. Quorn is my favorite "meat" substitute, the texture is wonderful the flavor is great and it truly provides a mouth feel of chicken. Quorn is high in protein, low in fat and not made from soy products like most of your vegetarian options. All Quorn products are mycopretein or made from fungi, they taste completely different from other "meat free options". This is not a Vegan option as the product does contain eggs.
Vegetarian Asian Stir Fry
1 Bag of Quorn Tenders
1/2 Onion (chopped)
1 package or 3 handfuls Green Beans
(cleaned and cut in half)
3 Cloves of Garlic (crushed)
2 tbs Sesame Oil
1 tsp Ginger
1 tsp Crushed Red Pepper
2 tsp Cornstarch
1/4 c Veg Broth or Water
2 tsp Rice Vinegar
2 tbs Wine
2 tbs Soy Sauce
I paired our stir fry with brown Jasmine rice. Start your rice first so everything will be completed at the same time. Cook as per the directions on the package but a good rule of thumb with rice is 1 to 2 ratio, meaning 1 part rice to 2 parts liquid. Most whole grain rice will take 40 minutes to an hour to cook.
Heat the oil in a wok or large deep pan. Add garlic and chili flakes for about 30 seconds. Then add Quorn cook for about 2 -3 minutes until slightly brown. Add green beans and onion, sprinkle all ingredients in pan with ginger. Remember when using a wok it is best to use High to Medium heat, tossing ingredients frequently.Cook for 2 to 3 minutes, and remember, all ingredients will continue to cook when you add the sauce. Add soy sauce, wine and rice vinegar and toss, coating all ingredients in the pan. Finally, mix broth and cornstarch in a separate bowl stir to combine, then pour over all ingredients. Cook until sauce begins to thicken, about 1 to 2 min. Serve over a bed of rice and enjoy.
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