How long does Wok Tossed Quorn Mince with Ginger Soy Glaze take?

About 30 minutes in total: 15 minutes of prep and 15 minutes of fast wok cooking. Have the vegetables and glaze ready before you heat the wok.

Is Wok Tossed Quorn Mince with Ginger Soy Glaze vegetarian?

Yes, it is vegetarian. Meat-style mince is stir-fried with garlic, ginger, carrot, cucumber and mooli in a dark soy glaze.

How do I get the mince slightly crispy?

Use a very hot wok, spread the mince out and let it sit for a moment before stirring. Stirring too often keeps it soft.

What should I serve with the ginger soy mince?

Serve it over steamed jasmine rice or noodles, or spoon it into crisp lettuce cups for a lighter meal. A few extra spring onions on top add freshness.

How can I make the glaze thicker?

Mix a little sweet potato starch or cornflour with cold water and stir it into the bubbling soy glaze until glossy and thick.

Wok Tossed Quorn Mince With Ginger Soy Glaze Recipe

Name: Wok Tossed Quorn Mince with Ginger Soy Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 Piece Cucumber 1Pc; 100 G Jumbo Garlic 100g; - Amoy Dark Soy Sauce; 1 Ltr Ktc Sunflower Oil; Bunch Spring Onion (Bunch); - Fresh Asian Mooli Radish Daikon Exotic Vegetable; 100G Chinese Five Spice Pouch, 100G; 300G Pure Sweet Potato Starch, 300G; 4 Pack Fresh Carrots - Pack Of 4; 100G Rajah Black Pepper Ground 100G; 65G Natoora Root Ginger; 500G Quorn Vegetarian Mince

Chinese cuisine · 324 calories

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

1 Piece Cucumber 1Pc
100 G Jumbo Garlic 100g
- Amoy Dark Soy Sauce
1 Ltr Ktc Sunflower Oil
Bunch Spring Onion (Bunch)
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
100G Chinese Five Spice Pouch, 100G
300G Pure Sweet Potato Starch, 300G
4 Pack Fresh Carrots - Pack Of 4
100G Rajah Black Pepper Ground 100G
65G Natoora Root Ginger
500G Quorn Vegetarian Mince

Instructions

1. Peel and julienne 160 g carrots, 1 cucumber and 100 g mooli radish into thin strips for even cooking.
2. Finely mince 3 garlic cloves and 15 g ginger, and set them aside for the wok glaze preparation.
3. Heat a wok over high flame and add 1 tbsp sunflower oil.
4. Add the minced garlic and ginger to the hot wok and stir-fry for 20 seconds until aromatic.
5. Toss in 280 g Quorn mince and stir-fry for 3-4 minutes until it begins to brown slightly.
6. Add the julienned vegetables to the wok and stir-fry for another 4 minutes, ensuring they remain crisp.
7. Sprinkle in 1 tsp Chinese Five Spice, stirring well to coat the ingredients evenly.
8. Mix 30 ml soy sauce, 50 ml water and 10 g sweet potato starch in a small bowl to create a slurry for the glaze.
9. Pour the slurry into the wok and toss quickly to distribute the glaze evenly across the mince and vegetables.
10. Season with black pepper and adjust salt as needed, stirring for another minute.
11. Chop 3 spring onions finely and sprinkle them over the dish just before removing from heat.
12. Serve the wok-tossed mince and vegetables hot.

How to make Wok Tossed Quorn Mince With Ginger Soy Glaze

Prepare the vegetables. Peel and julienne the carrots, cucumber and mooli radish into thin strips for even cooking. Finely mince the garlic and ginger and set them aside for the glaze.
Stir-fry the mince. Heat a wok over a high flame and apply 5 sprays of rapeseed spray oil. Stir-fry the garlic and ginger for 20 seconds until aromatic, then add the mince and stir-fry for 3-4 minutes until it begins to brown slightly.
Add vegetables and spices. Add the julienned vegetables and stir-fry for another 4 minutes so they stay crisp. Sprinkle in the Chinese five spice and egg fried rice spice mix, stirring well to coat evenly.
Glaze the stir-fry. Mix the soy sauce, water and sweet potato starch into a slurry, pour it into the wok and toss quickly to glaze. Season with ground black pepper and salt as needed, stirring for another minute.
Garnish and serve. Finely chop the spring onions and sprinkle them over just before taking the wok off the heat. Serve hot, garnished with extra spring onions if desired.

Frequently asked questions

How long does Wok Tossed Quorn Mince with Ginger Soy Glaze take?: About 30 minutes in total: 15 minutes of prep and 15 minutes of fast wok cooking. Have the vegetables and glaze ready before you heat the wok.
Is Wok Tossed Quorn Mince with Ginger Soy Glaze vegetarian?: Yes, it is vegetarian. Meat-style mince is stir-fried with garlic, ginger, carrot, cucumber and mooli in a dark soy glaze.
How do I get the mince slightly crispy?: Use a very hot wok, spread the mince out and let it sit for a moment before stirring. Stirring too often keeps it soft.
What should I serve with the ginger soy mince?: Serve it over steamed jasmine rice or noodles, or spoon it into crisp lettuce cups for a lighter meal. A few extra spring onions on top add freshness.
How can I make the glaze thicker?: Mix a little sweet potato starch or cornflour with cold water and stir it into the bubbling soy glaze until glossy and thick.