How long does Wok Tossed Quorn with Ginger Soy Vegetables take to make?

About 35 minutes: 15 minutes of prep and 20 minutes of cooking.

Is Wok Tossed Quorn with Ginger Soy Vegetables vegetarian?

Yes, it is vegetarian. Meat-free mince is stir-fried with carrots, mooli, garlic and ginger, then glazed with soy sauce and Chinese five spice.

How do I thicken the soy sauce glaze?

Mix the soy sauce with cornflour and water until smooth, then pour it into the hot wok and stir until glossy and thick enough to coat.

What should I serve with ginger soy stir fry?

Serve it with steamed rice or noodles. Softened thick poha, the flattened rice flakes, also makes a lighter base that soaks up the soy glaze.

How much Chinese five spice should I use?

Start with a small pinch, as five spice is strong and anise-forward. Taste after stirring it in and add more only if you want a warmer flavour.

Wok Tossed Quorn With Ginger Soy Vegetables Recipe

Name: Wok Tossed Quorn with Ginger Soy Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500G Quorn Vegetarian Mince; 4 Pack Fresh Carrots - Pack Of 4; 300 g Trs Flake Rice Thick Pawa 300G; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; - Amoy Dark Soy Sauce; - Biona Capers in Olive Oil; 100 G Jumbo Garlic 100g; 65G Natoora Root Ginger; 100G Chinese Five Spice Pouch, 100G

Chinese cuisine · 319 calories

About this recipe

Wok-Tossed Quorn with Ginger Soy Vegetables is a delightful Chinese-inspired vegetarian dish that combines the savory richness of Quorn mince with the fresh crunch of colorful vegetables like carrots, chayote squash, and mooli radish. Stir-fried in olive oil with ginger, garlic, and a dash of Chinese Five Spice, this meal is both flavorful and nourishing. The soy sauce-based glaze adds a smooth and tangy touch, perfectly complementing the natural sweetness of the veggies. A high-protein option for dinner, this dish comes together quickly and is perfect for weeknight comfort meals. Whether served on its own or alongside steamed rice, it’s sure to satisfy your cravings while supporting your wellness goals.

Ingredients

500G Quorn Vegetarian Mince
4 Pack Fresh Carrots - Pack Of 4
300 g Trs Flake Rice Thick Pawa 300G
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
- Amoy Dark Soy Sauce
- Biona Capers In Olive Oil
100 G Jumbo Garlic 100g
65G Natoora Root Ginger
100G Chinese Five Spice Pouch, 100G

Instructions

1. Peel and thinly slice the carrots, chayote squash, and mooli radish into bite-sized pieces.
2. Mince the garlic and ginger finely using a knife or a small grater for maximum flavor release.
3. Heat olive oil in a large wok over medium heat until shimmering, then add the garlic and ginger.
4. Stir-fry the garlic and ginger for 30 seconds until fragrant, ensuring they don’t burn.
5. Add the Quorn mince to the wok and cook for 5 minutes until lightly browned and heated through.
6. Toss in the sliced vegetables and stir-fry for 5-7 minutes, maintaining medium heat to keep the vegetables crisp.
7. Sprinkle Chinese Five Spice over the stir-fried mixture and stir well to coat evenly.
8. Mix soy sauce with cornstarch and water in a small bowl to create a smooth sauce.
9. Pour the sauce into the wok and stir continuously for 2 minutes until it thickens and coats the vegetables and Quorn mince.
10. Adjust seasoning with additional soy sauce or salt to taste, then remove from heat.
11. Transfer the stir-fry to serving plates or bowls, ensuring each portion gets a balance of vegetables and protein.
12. Serve immediately while hot, optionally garnished with a sprinkle of sesame seeds.

How to make Wok Tossed Quorn With Ginger Soy Vegetables

Prepare the vegetables. Peel and thinly slice the carrots, chayote squash and mooli radish into bite-sized pieces, then finely mince the garlic and ginger with a knife or small grater.
Fry aromatics and Quorn. Heat olive oil in a large wok over medium heat until shimmering, stir-fry the garlic and ginger for 30 seconds without burning, then add the Quorn mince and cook for 5 minutes until lightly browned and hot.
Stir-fry the vegetables. Toss in the sliced vegetables and stir-fry for 5-7 minutes over medium heat so they stay crisp, then sprinkle over the five spice and stir to coat evenly.
Add the sauce. Mix soy sauce with cornflour and water in a small bowl until smooth, pour it into the wok and stir continuously for 2 minutes until it thickens and coats everything.
Season and serve. Adjust the seasoning with more soy sauce or salt, remove from the heat and divide between plates or bowls. Serve immediately while hot, optionally sprinkled with sesame seeds.

Frequently asked questions

How long does Wok Tossed Quorn with Ginger Soy Vegetables take to make?: About 35 minutes: 15 minutes of prep and 20 minutes of cooking.
Is Wok Tossed Quorn with Ginger Soy Vegetables vegetarian?: Yes, it is vegetarian. Meat-free mince is stir-fried with carrots, mooli, garlic and ginger, then glazed with soy sauce and Chinese five spice.
How do I thicken the soy sauce glaze?: Mix the soy sauce with cornflour and water until smooth, then pour it into the hot wok and stir until glossy and thick enough to coat.
What should I serve with ginger soy stir fry?: Serve it with steamed rice or noodles. Softened thick poha, the flattened rice flakes, also makes a lighter base that soaks up the soy glaze.
How much Chinese five spice should I use?: Start with a small pinch, as five spice is strong and anise-forward. Taste after stirring it in and add more only if you want a warmer flavour.