Marinate the Quorn Pieces in the light soy sauce for up to 30 minutes.
Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
Add the shallots, chilli and garlic and stir fry for 2 minutes. Stir in the marinated Quorn Pieces and fry for 1 minute.
Pour in the coconut milk and bring to a simmering point. Add the blanched baby corn, green beans, asparagus, courgettes and red pepper. Cook over a medium heat for 3-4 minutes, stirring continuously. Add the pak choi and cover with a lid for 1 minute to steam and wilt the leaves. Stir in the fresh lime juice and half the chopped coriander.
Serve sprinkled with the remaining coriander and the spring onions. Accompany with Thai Jasmine rice.
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