Quorn Sweet and Sour Stir Fry with Sesame Oil
Marinated Quorn pieces stir-fried with spring onions and mixed vegetables in a tangy sweet and sour sauce made from orange juice, sherry, soy sauce, and vinegar. Quick weeknight dish with crisp vegetables and tender Quorn, finished with a glossy cornflour-thickened sauce. Serve over noodles.
Ingredients
- 12 oz Quorn piecestofu cubes, tempeh, or chickpeas1:1veganproteinadds soy
texture differs
- 2 tbsp sesame or vegetable oil
- 1 bunch green onions, finely chopped
- 1 lb stir fry mixed vegetables, sliced or prepared (yellow and red pepper, mange tout, baby corn, zucchini, bamboo shoots)
- 6 tbsp fresh orange juice
- 2 tbsp dry sherry
- 1 tbsp dark soy sauce
- 4 tbsp wine vinegar
- 2 cloves garlic, finely chopped
- 2 tsp fresh ginger, grated
- 7 tbsp vegetable stock
- 1 tbsp clear honey
- 3 tsp cornflour, mixed with a little water
Instructions
- 1
Marinate Quorn pieces with orange juice, sherry, soy sauce, wine vinegar, and garlic, covered for 30 minutes. Remove Quorn, reserving the marinade.
- 2
Heat half the oil in a wok or large frying pan. Fry the green onions until softened, then remove.
- 3
Add the Quorn pieces to the wok and stir-fry until golden. Remove with a slotted spoon and set aside with the onions.
- 4
Add the remaining oil and fry the mixed vegetables until tender but still crunchy.
- 5
Return the Quorn pieces and onions to the wok. Mix the reserved marinade with vegetable stock, honey, and cornflour mixture, then stir into the vegetables.
- 6
Cover the pan and simmer for 2-3 minutes. Season and serve over noodles.
Tips
Prep all vegetables before starting to cook, as stir-frying happens quickly.
Keep the Quorn pieces moving to avoid sticking and ensure even browning.
Do not overcook the vegetables; they should retain a slight crunch.
Use a cornflour slurry to avoid lumps in the sauce.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a wok or pan with a splash of water.
Marinate the Quorn and prepare the sauce mixture up to 4 hours ahead. Chop vegetables no more than 2 hours in advance to retain crispness.
Serve immediately over egg noodles, rice noodles, or steamed rice while the vegetables are still crunchy.
Common Mistakes
Do not skip the marinating step to avoid bland Quorn pieces.
Do not overcook the vegetables to avoid a mushy texture.
Do not add the cornflour mixture without whisking smoothly to avoid lumps in the sauce.
Substitutions
Vegan Options
texture differs
Gluten-Free Swaps
General Alternatives
intensity may vary