This is a very quick and easy stir fry and is also the best recipe on this website because it has been contributed by me, Madeleine. Also, it’s really nice.
Ingredients (serves 3-4)
- 2 red or yellow peppers
- 1 small packet of sugar snap peas
- 1 small packet of baby corns
- 3tbsp of soy sauce
- 3tbsp of mild sweet chilli sauce
- 1 packet of frozen vegan Quorn chicken pieces
- 5-6 button mushrooms
- 1tbsp sesame oil
- 1 red onion
- 2-3 cloves garlic
- 1 piece of ginger (roughly the same amount as garlic)
Method
First, chop up all of your vegetables, including ginger and garlic. Then, gently simmer ginger, garlic and onion in pan for a couple of minutes before adding the pepper. While you wait for a couple of minutes, now is the perfect time to put on some cooking music on the speaker (I would recommend something dancey, like Blame It On The Boogie).
Then, add the mini corn and one tbsp each of soy sauce and sweet chilli sauce. Continue cooking for another few minutes until the pepper is relatively soft. Now add the Quorn pieces and the mushrooms, and the other two tbsps of sauce. Continue cooking until these are cooked through, then add the sugar snap peas and cook for just a little longer (these should still be crunchy when served). Serve with rice or noodles.
Recipe contributed by Chef Madeleine
