Quick Veggie Quorn Stir Fry Recipes

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QUICK VEGGIE STIR-FRY



Quick Veggie Stir-Fry image

Provided by Sunny Anderson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons lemon juice
1 lemon, zested
3 tablespoons vegetable or peanut oil
1 head broccoli, cut into florets, stalks peeled and sliced
1 (16-ounce) bag coleslaw mix (recommended: Dole Classic Coleslaw Mix)
1 (15-ounce) can baby corn, drained

Steps:

  • In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
  • In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

QUICK VEGGIE QUORN STIR FRY



Quick veggie Quorn Stir fry image

Tasty stir fry with oriental, aromatic herbs and spices and quorn beef strips. Could be made vegan if quorn is replaced by extra veggies and rice noodles are used.

Provided by James Slater

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Prepare vegetables julienne style. Heat the oil in a wok, and just as it starts to spit, add the veg and coat in the oil, return to the heat and stir fry on a high heat (but dont let it stick or burn - keep tossing the veg around). Add the asafoetida, fennel seeds, cumin seeds, cinnamon ground coriander, chilli flakes and 3 tablespoons of the soy sauce. Toss to mix up the ingredients and stirfry for another 5 or 6 minutes.
  • Pan of water to the boil, and add the noodles. Boil for as long as the pack suggests, or about 6-10 minutes. Until the noodles are soft enough to eat!
  • Meanwhile, to the stir fry add the kale, quorn pieces from the freezer, the remaining soy sauce, lemon juice, za'atar, coriander leaf, cashews and salt and pepper. At this stage you could also drizzle some hot sauce or sweet chilli sauce depending on preference. If the stiry fry dries out too much, add a quick splash of soy sauce or water to keep it moist. Keep it frying on high heat. Check the noodles.
  • Once the quorn is browned (and sticky after its soaked up the juices), and the veggies are cooked but have a slight crunch (should be around 15-20 minutes from the start) remove from the heat. Drain the noodles and serve into pasta bowls. Tip the stir fry ingredients on top and add more soy sauce/chilli sauce to taste.

VEGGIE-CASHEW STIR-FRY



Veggie-Cashew Stir-Fry image

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

Steps:

  • In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

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