Sweet and Sour Quorn

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This Oriental dish has all the flavour of a classic stir-fry, but is healthily low in fat. It contains chicken-style pieces of Quorn and ready-prepared 'straight-to-wok' vegetables. You'll find both these products in the supermarket freezer cabinets.

Serves 1

5 ml/1 tsp cornflour (cornstarch)
10 ml/2 tsp dark soy sauce
5 ml/1 tsp balsamic vinegar
5 ml/1 tsp hoisin sauce
5 ml/1 tsp clear honey
200 g/7 oz/small can of pineapple pieces in juice
100 g/4 oz frozen chicken-style Quorn pieces
ΒΌ 500 g/18 oz packet of frozen 'Chinese wok' vegetables
Salt and freshly ground black pepper


  1. Put the cornflour in the ceramic cooking pot and add the soy sauce and balsamic vinegar. Stir together until blended, then stir in the hoisin sauce and honey.
  2. Stir in the pineapple pieces and juice, followed by the Quorn and vegetables. Season with a little salt and pepper.
  3. Cover with the lid and switch on the slow cooker to High or Auto. Cook for 3-5 hours or until the vegetables are tender.
  4. Spoon on to a warm plate and serve straight away with noodles or rice.


Cook's tips
Quorn pieces are made with mycoprotein, a member of the fungi family. Because it contains egg white, it is unsuitable for vegans.
Frozen 'Chinese wok' vegetables are a mixture of beansprouts, carrots, sugar snap peas, water chestnuts, Chinese mushrooms, (bell) peppers, mustard green stems and ginger.