Wok Tossed Quorn Mince With Ginger Soy Glaze Recipe

About this recipe

Wok-Tossed Quorn Mince with Ginger Soy Glaze is an irresistible vegetarian dinner that's both nutritious and packed with flavor. This Chinese-inspired dish combines protein-rich Quorn mince with a medley of vibrant vegetables like carrots, cucumber, and mooli radish, all brought together in a tangy ginger soy glaze. The dish is quick to prepare, taking just 30 minutes, making it ideal for a satisfying weeknight meal. Every bite is a delightful balance of textures — the crisp vegetables, tender mince, and silky glaze ensure a restaurant-quality experience. With 31g of protein per serving, it's a perfect choice for maintaining energy and supporting muscle recovery. Garnished with fresh spring onions, this dish is as visually appealing as it is delicious. Serve it hot straight from the wok, and enjoy the vibrant flavors that make this meal a crowd-pleaser.

Ingredients

• 500G Quorn Vegetarian Mince
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300G Pure Sweet Potato Starch, 300G
• 100G Chinese Five Spice Pouch, 100G
• 35G Greenfields Pink Rose Buds, 35G
• - Amoy Dark Soy Sauce
• 65G Natoora Root Ginger
• 100 G Jumbo Garlic 100g
• 200 Ml Crisp 'N' Dry Rapeseed Spray Oil
• 100G Rajah Black Pepper Ground 100G
• Bunch Spring Onion (Bunch)

Instructions

1. 1. Peel and julienne the carrots, cucumber, and mooli radish into thin strips for even cooking.
2. 2. Finely mince the garlic and ginger, and set them aside for the wok glaze preparation.
3. 3. Heat a wok over high flame and apply 5 sprays of Crisp 'N' Dry Rapeseed Spray Oil evenly across the surface.
4. 4. Add the minced garlic and ginger to the hot wok and stir-fry for 20 seconds until aromatic.
5. 5. Toss in the Quorn Vegetarian Mince and stir-fry for 3-4 minutes until it begins to brown slightly.
6. 6. Add the julienned vegetables to the wok and stir-fry for another 4 minutes, ensuring they remain crisp.
7. 7. Sprinkle in the Chinese Five Spice and Shan Chinese Egg Fried Rice Spice Mix, stirring well to coat the ingredients evenly.
8. 8. Mix the soy sauce, water, and sweet potato starch in a small bowl to create a slurry for the glaze.
9. 9. Pour the slurry into the wok and toss quickly to distribute the glaze evenly across the mince and vegetables.
10. 10. Season with Rajah Black Pepper Ground and adjust salt as needed, stirring for another minute.
11. 11. Chop the spring onions finely and sprinkle them over the dish just before removing from heat.
12. 12. Serve the wok-tossed mince and vegetables hot, garnished with extra spring onions if desired.