Sweet & Sour Quorn & Vegetable Stir Fry

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• 350g chicken style Quorn pieces
• 6 tbsp fresh orange juice
• 2 tbsp dry sherry
• 1 tbsp dark soy sauce
• 4 tsp wine vinegar
• 1 garlic clove, crushed
• 3 tbsp sesame or vegetable oil
• 1 red onion, sliced
• 450g mixed vegetables of your choice eg sliced yellow & red peppers, mange tout, baby corn, sliced courgettes etc.
• 100ml vegetable stock
• 1 tbsp clear honey
• 1½ level tsp cornflour
• salt and pepper
• To serve - egg noodles, cooked according to pack instructions

Let's Cook

1. Marinate the Quorn pieces with the orange juice, sherry, soy sauce, wine vinegar, and garlic, covered for 30 minutes. Remove Quorn pieces, reserving the marinade.
2. Heat half of the oil in a wok or large frying pan. Fry the onion for 3-4 minutes until softened, remove.
3. Add the Quorn pieces and stir-fry for 3-4 minutes or until golden. Remove with a slotted spoon and add to the onions
4. Add the remaining oil and fry the mixed vegetables for 4 minutes or until tender, but still crunchy. Return the Quorn pieces and onion to the wok.
5. Mix the reserved marinade with the vegetable stock, honey and cornflour and stir into the vegetables. Cover the pan and simmer for 2-3 minutes, season and serve with noodles of your choice.