Chinese Style Platter with Quorn Asian 5 Tenders

Name: Chinese Style Platter with Quorn Asian 5 Tenders
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3
Ingredients: 6 Asian 5 Spice ChiQin Tenders; [https://www.quorn.us/products/quorn-asian-5-spice-tenders]; 1 sweet potato; 10 sprays one calorie cooking spray; ½ tsp. Chinese 5 spice; 5 sprays one calorie cooking spray; 3 scallions, sliced,; ¼ cup (50g) frozen edamame beans; 1 egg, beaten; 1¾ (250g) cooked brown rice; 5 tsp lemon juice; 2 tsp. honey; 1 tsp. cornflour; ¼ red chili, finely chopped; 6 baby corn; 1 tsp. char sui sauce; 1 tbsp. plum sauce; 1 lime, juice only; 1 tsp. cilantro, chopped; ½ red pepper, thinly sliced; ½ carrot, grated; 1.76 oz beans prouts; ¼ cup edamame beans, cooked; ¾ cup red cabbage, thinly shredded; A drizzle sesame oil; 1 lime, juice only; A handful cilantro, chopped; ¼ tsp. sesame seeds; ½ red pepper, sliced; ½ green pepper, sliced

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Serving tray featuring an assortment of sharing platter style dishes including Quorn Quorn Asian 5 Spice ChiQin Tenders, rice with edamame beans, chopped red and green pepper, baby corn with sliced chilli pepper and dishes and cutlery.

Sharing is caring. This is the perfect vegetarian Chinese sharing platter for the ULTIMATE fakeaway at home. Quorn Asian 5 Spice ChiQin Tenders, sweet potato shoestring fries, egg fried rice and char sui baby sweetcorn ribs. All served with a zingy lemon sauce and a sweet and fruity sticky plum sauce.

Serve up this delicious sharing platter as a mid-week treat or simply double the recipe and share with friends.

Vegan And Vegetarian Asian Recipes Chinese Food ChiQin Recipes Vegetarian Sharing Food Recipes

Serves 3

50 mins

Easy

479 cals
(Per serving)

17.4g of fat
(Per serving)

11.2g fiber
(Per serving)

Quorn Asian 5 Spice ChiQin Tenders packaging

Made with Quorn Asian 5 Spice ChiQin Tenders

See product See recipes

High in Protein

Good source of fiber

Low in Saturated Fat

Soy-free

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Ingredients

6 Asian 5 Spice ChiQin Tenders

For the sweet potato shoestring fries:

1 sweet potato
10 sprays one calorie cooking spray
½ tsp. Chinese 5 spice

For the edamame bean egg fried rice:

5 sprays one calorie cooking spray
3 scallions, sliced,
¼ cup (50g) frozen edamame beans
1 egg, beaten
1¾ (250g) cooked brown rice

For the tangy lemon dipping sauce:

5 tsp lemon juice
2 tsp. honey
1 tsp. cornflour
¼ red chili, finely chopped

For the char sui baby corn ‘ribs’:

6 baby corn
1 tsp. char sui sauce

For the sticky plum sauce:

1 tbsp. plum sauce
1 lime, juice only
1 tsp. cilantro, chopped

For the Chinese slaw:

½ red pepper, thinly sliced
½ carrot, grated
1.76 oz beans prouts
¼ cup edamame beans, cooked
¾ cup red cabbage, thinly shredded
A drizzle sesame oil
1 lime, juice only
A handful cilantro, chopped
¼ tsp. sesame seeds

For the crudité:

½ red pepper, sliced
½ green pepper, sliced

To garnish:

Red chili, sliced
Cilantro leaves
Lime wedges

Method

Pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6.
Slice the sweet potato into thin shoestring fries approximately ¼ inch thick.
Place on a non-stick oven tray and spray with the cooking spray. Scatter over the Chinese 5 spice and toss to coat the fries. Place in a pre-heated oven and cook for 10 minutes.
After 10 minutes place the Quorn Asian 5 Spice ChiQin Tenders on top of the shoestring fries and cook for a further 15 minutes (placing the Quorn Tenders on top of the fries adds even more flavor!).

For the edamame bean egg fried rice:

Heat a non-stick frying pan over medium-high heat. Add the cooking spray, scallions and edamame beans to the pan and cook for one minute.
Add the egg to the pan and scramble lightly.
Add the rice, stir to combine the ingredients and cook for a further 3 minutes.
Remove from the heat and keep warm.

For the tangy lemon dipping sauce:

Add the lemon juice and honey to a small pan. Add 5 tsp. (25 ml) of water to the pan.
Add the cornstarch to a ramekin, add one tablespoon of cold water and mix well.
Bring to a boil, stirring the mixture continuously to prevent lumps. Remove from heat, add chopped chili and keep warm.
Slice the baby corn in half lengthwise. Brush the corn with char siu sauce.
Heat a non-stick frying pan over medium-highheat. Place the sweetcorn in the pan and cook for 1-2 minutes on each side.
Remove and keep warm.

For the sticky plum sauce:

Mix all of the ingredients in a small ramekin. Pour into a dip bowl to serve.

For the Chinese slaw:

Mix all of the ingredients in a bowl. Spoon into a serving dish.

To serve:

Arrange the Quorn Tenders, sweet potato shoestring fries, egg fried rice, dips, corn "ribs" and slaw on a large platter or board. Add the sliced pepper crudité and garnish with sliced red chilis, fresh cilantro and lime wedges.