Sweet And Sour Quorn Fillets

Step 1: You will need

I'm a really big fan of stir fries, they are so simple and quick to do. With this recipe, I'm using some Quorn fillets. It is a great way of getting some high quality protein into your dish. These are the fillets that have been defrosted. I am going to cut these into slices so that they cook quicker. There we go. And now, I am going to add some oil to the pan and that is literally going to take three to four minutes just to color up and brown off and cook through. Now that the Quorn fillets have been cooked off, we could see some brilliantly little caramelization on there that is going to add to the flavor. Now, we go to the next side of the dish. We got some peppers, we got some carrot batons and some green beans. Now, the whole idea is they have been cut to the same size so what this will do, they will cook at the same time and this literally is the dish that you know, that we will cook inside of five minutes. And now, we are ready to add the rest of our ingredients. We got some pinapple chunks here, some cider vinegar, which goes into the pan. We got some tomato ketchup which goes into the pan and also we got some brown sugar which will add the sweetness. We got some ginger and some garlic for a real nice depth of flavor. We will add a little bit of stock just to help it cook down. And that wants to cook off for a couple of minutes. We are at the stage now where all the vegetables are cooked through and we are pretty much ready to go. Now, the amazing thing is these Quorn fillets, they have absorbed all the sauce so you know the flavor is going to be running throughout the dish. The sauce is quite ready at this stage, so now what we are going to, we are going to add some corn flour and what that will do is to actually thicken up the sauce and I am going to cook it off for about a minute or two just so it all comes down to the right consistency. If you take it too far, then what you can do is add a little bit more stock just to loosen the sauce back up again and then we are pretty much ready to go. One final thing, I just want to chop through some spring onions. Now, we are adding these at the end because we want them to retain all of their freshness. They just go in at the end and there we go. It literally is easy as that and we are ready to serve. The great thing about this dish, it is so versatile. We can serve it with rice, we can serve it with noodles. We can eat a big bowl of it. It is that good.