Sticky Sriracha Rice Bowl with Quorn Fillets
This easy Sticky Sriracha Rice Bowl with Quorn Fillets comes together in 20 mins to make a delicious weeknight dinner. Fresh ginger, Pak Choi and a bunch of spring onions with a splash of honey, soy sauce and sriracha for a touch of heat.
This tasty recipe serves 4, but it’s also a delicious idea for meal prep and leftover lunches for the following day. We know this will be one of your new dinner favourites!
Recipe by MOB.
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- 8 Quorn Fillets
- 4 Pak Choi
- 1 Bunch spring onions
- 2 Inches fresh ginger
- 4 Tbsp sriracha
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 2 Tbsp cornflour
- 1 Tbsp sunflower oil
- 30g sesame seeds
- 1 Lime
- Jasmine rice
- Wash, trim and cut the pak choi into halves, set aside. Wash the spring onions then finely slice the green tops only, set aside.
- Into a bowl, peel and grate the ginger, then add the sriracha, soy sauce, honey, corn-flour, sunflower oil. Mix well, then add 3 tbsp of water and mix again.
- Get a large frying pan over a medium high heat and add a drizzle of sunflower oil. Fry the pak choi for a few minutes, cut side down until golden brown, then flip and cook for another minute. Remove and set aside.
- In the same pan add the Quorn Fillets and cook for about 5 minutes until golden brown, then flip and repeat on the other side.
- Now give the glaze a quick stir and pour into the pan with the Quorn Fillets. Keep swirling the pan and let the glaze bubble and reduce for a minute or 2 until thick and glossy.
- Add your Jasmin rice to a bowl with the pak choi, then top with the Quorn Fillets.
- Spoon over some more of the glaze, then finish with spring onions, sesame seeds and a squeeze of lime. Enjoy!
Recipe by MOB.
Tenderstem broccoli will work beautifully instead of pak choi if you prefer
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