More Quorn for dinner tonight. Blimey, anyone would think I got sent some free samples or something.
Still, I don’t really need an excuse to eat noodles. Especially chilli ones. And these Quorn Chilli Stir Fry Strips are already marinated so you don’t need to add any spices of your own. I usually end up pouring more chilli sauce onto my dinner but these were tasty enough but not too spicy for The Meat Eater who’s a bit of a wuss when it comes to chilli.
Here they are, along with the rest of the ingredients I added to the stir fry. (They’re the bright orange things in the black tray. The other things are vegetables, which can be found in all good supermarkets.)
Oh yeah, there’s a jar of Lazy Garlic there that I got sent to try. It’s chopped up garlic preserved in white wine vinegar and when you sniff the jar, all you can smell is vinegar and not garlic. Tasted fine in the stir fry but wouldn’t fancy trying to make garlic bread with it. Personally, I think white wine should be drunk out of a glass, not used to preserve garlic.
Anyway, back to the Quorn. The finished result, served with egg noodles.
250g (1 pack) Quorn Sweet Chilli Stir Fry Strips
1 tbsp vegetable oil
1 red pepper de-seeded and sliced
1 red onion finely sliced
1 garlic clove crushed
stir-fry vegetables sufficient for two portions:
mange tout sliced
Rice or noodles to accompany the dish
- Pre-heat the oil in a wok and fry the onion, garlic and pepper for 2-3 minutes.
- Add the Quorn Sweet Chilli Stir Fry Strips, mange tout and baby sweetcorn. Stir fry for 5 minutes.
- Add the pak choi, stir through and allow to wilt slightly.
- Serve with rice or noodles.