With two demanding little children to look after I am relying more and more on quick, one-pot recipes, so here is one for you! This satisfying stir-fry took me 25 mins (but would take less time if you chop the veg smaller), is full of healthiness and goes nicely with some noodles or rice. It reminded me how much I like the texture of quorn and the flavour of toasted cashew nuts. Use any ready-made stir-fry sauce such as black bean, Thai sweet chilli or hoisin. Or the always reliable soy sauce. And feel free to vary the veg – mushrooms, onions, carrots and asparagus (in season!) would be just as delicious.
Now the weather is sunny and warm I am working on some ideas for picnics, so watch this space for future recipes!
Ingredients for quorn and cashew nut stir fry (serves 4)
70g cashew nuts
Vegetable oil
300g quorn pieces
Chopped broccoli florets
Chopped cauliflower florets
1 red pepper, chopped
Ready-made sauce, to taste
First, toast the cashew nuts by dry frying them in a non-stick pan for a few minutes until browned (keep a close eye so they don’t burn and turn bitter). Tip them out and put them aside. Put some oil in the pan and fry the quorn for approx 5 mins. Add the cauliflower, then after a few minutes add the broccoli and pepper. Finally add the sauce and cashew nuts and fry for a further 2 minutes. Add salt and pepper if you wish. Serve with noodles or rice.
For another stir-fry idea click here: https://katielovescooking.wordpress.com/2012/11/18/oriental-stir-fried-veg-with-marinated-halloumi-10-mins-prep15-mins-cooking-plus-1-hour-to-marinate/
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