All the flavours of Asia brought to you in this delicious fusion of Quorn Meatless Grounds, marinated in a glaze of hoisin sauce, soy and sherry. Fried up with spring onions, water chestnuts, beansprouts, and a blast of chili, it’s all served in a finger-pleasing crunchy lettuce cup with snow peas. A healthy meal idea that’s unforgettable!
4 Green onions, white and light green parts thinly sliced
2oz water chestnuts, chopped
2 fl oz water (1/4 cup)
31/2oz cooked rice noodles
1/2 cup beansprouts
10 snow peas, sliced
Lettuce leaves, bib lettuce or Romaine
Method
Combine the Hoisin sauce, soy, sherry and chili in a bowl. Add the Quorn Meatless Grounds, stir well.
Heat the oil in a skillet or wok and cook the green onion for 1 minute. Add the Quorn Grounds and saute for 5 minutes. Add the water chestnuts, beansprouts and water and cook for 1 minute.
To assemble, place the lettuce leaves on serving plates, place some noodles in the base of the lettuce and top with Quorn Meatless Grounds and garnish with the snow peas.
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