Vegetarian Kung Pao Quorn

1. Coat the Quorn Pieces with 1 tbsp of soy sauce, 1 tbsp of cornflour, 1 tbsp of Shaoxing wine and a pinch of salt.
2. Chop up the white of the spring onions into large chunks, a similar size to the Quorn Pieces. Finely slice the green part and keep it separate. Grate the ginger and the gar-lic.
3. Chop off the stems of the dried chillies. Take out the seeds and the stems, then cut the chillies to a similar size as the Quorn Pieces.
4. Bash the peppercorns in a pestle and mortar.
5. In a bowl make the sauce; mix 100ml water, 1 tbsp of Chinese black vinegar, 1 tbsp of Shaoxing wine, 2 tbsp of soy sauce, 1 tsp of cornflour, 1 tsp of sesame oil and a pinch of sugar.
6. Heat up a wok with a small glug of oil and gently fry the peanuts. Remove and set aside.
7. Add a big glug of oil to the wok and fry the Quorn Pieces for a few mins.
8. Add the dried chillies and Szechuan peppercorns. Keep everything continuously mov-ing for 2 mins on high heat, then add in the ginger, garlic and white spring onions. Toss and cook for 30 seconds, then add in the peanuts. Pour in the sauce and mix well, allow to cook for another minute.
9. Transfer onto a serving plate and sprinkle with the green spring onions. Serve with rice.

Recipe by MOB.