Saucy Coconut Quorn Stir Fry

Some people tell me that they can’t cook vegetarian meals because some family member does not feel like a meal is complete without meat.  I get that, a lot of vegetarians eat things like tofurkey to fulfill that need.  However, lots of people don’t think this counts or, like me, don’t care for tofu often. However, I was introduced to a product called Quorn which has similar characteristics to chicken but is vegetarian, it is quite delicious and works really well in this stir fry.  You might even find out that nobody in your family knows it’s not chicken.

Saucy Coconut Quorn Stir Fry

Ingredients

• 4 teaspoons canola oil, divided
• 1 package quorn "chicken" nuggets
• 1 jalapeño pepper, minced (optional) 
• 1 bunch scallions, sliced, whites and greens separated
• 1 tablespoon minced fresh ginger
• 1 cup broccoli florets
• 3/4 cup coconut milk
• 2 tablespoons soy sauce
• 4 teaspoons lime juice
• 1 tablespoon brown sugar
• 6 cups sliced cabbage
• 3/4 cup chopped fresh basil

Preparation

1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add Quorn and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer Quorn to a plate.
2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño, scallion whites, broccoli ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the broccoli is tender, 2 to 3 minutes. Stir in cabbage, Quorn and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

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