Quorn, green bean & broccoli stir-fry
White basmati rice, dry
100 g, cut into bite-size pieces
150 g, cut into florets
2 medium, deseeded and chopped
175 g, halved
1 medium, sliced
2 inch slice(s), peeled and grated
2 clove(s), crushed
1 medium, zest and juice
1 teaspoons, level
- Cook the rice according to the pack instructions.
- Meanwhile, heat a wok over a high heat. Add the oil and heat for 20 seconds, then add the Quorn mince and stir-fry for 3–4 minutes or until browned. Add all the vegetables and stir-fry for 4–5 minutes, adding the ginger and garlic for the final 2 minutes of cooking.
- Mix the soy sauce, lime zest and juice and sugar with the cornflour and 30ml water in a small bowl until smooth. Add the sauce mixture to the wok and stir-fry for 1–2 minutes or until heated through. Serve the stir-fry with the rice in warmed serving bowls.