Sunday, 6 November 2011

Sweet & Sour Quorn Stir Fry


I am struggling at the moment to fit in recipes from this experiment, life has been so busy over recent months that remembering to buy in the right ingredients has become a chore! Hopefully things will start to calm down between now and Christmas.

Anyway, last week I had to buy a bottle of sherry for the christmas cake and therefore I happened to have everything in to make the marinade for this particular Quorn recipe. I am not a fan of sweet and sour when it comes to Oriental cuisine but I was ready to give this recipe a go. I have to say I was actually pleasently surprised.

I used steak strips instead of chicken style pieces and personally I really think the steak strips worked better than the pieces would but needless to say it will work with whichever type you happen to have in.

The marinade is fairly simple, consisting of dry sherry, fresh orange juice, oil, rice wine vinegar, soy sauce and chopped garlic. The recipe stated to leave the quorn soaking in this for around 20 minutes, I actually left it for a couple of hours as I always think the longer you can leave these kinds of marinade for the better the effect will be.

The actual cooking is fairly quick and straightforward, one of the things I like best about this recipe. You soften the onion in half the remaining oil, remove from the pan, brown the quorn pieces (removed from the marinade) then take these out of the pan aswell, cook the vegetables in the same wok and then add everything back in, tweak the marinade (with honey and cornflour) and pour it over and bob's your uncle!

This is what the dish looked like finished with noodles:

The next night I served the remainder with boiled rice, personally I think I preferred it with the rice and it was certainly easier to eat (noodles are always a nightmare for me, for some reason).

I thought the stir-fry was tasty and I was surprised that I enjoyed it so much, I think it is because unlike standard sweet and sour sauces, which can be overwhelmingly sweet, this was balanced and although you could certainly taste both the sweetness of the orange juice and the tang of the vinegar and sherry, no particular flavour was overwhelming.

I would make this again, it was easy, quick and very satisfying and best of all, due to using zero point veg, this can be very low points value for the Propoints plan. One portion (based on peppers and carrots as the veg) is only 4 points broken down as follows: quorn pieces/strips (2), oil (1), sherry (1). You can then add noodles or rice for another 6 points (weighed portions) so this is a very tasty and low point main meal.

This makes 4 generous portions and keeps well chilled in the fridge overnight. We would give it a 7/10.

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