This is a super easy, quick and delicious stir fry. I use Quorn pieces as a chicken substitute and I love the combination of mango and soy that gives a balance between sweet and savoury.

Serves 4
Prep Time 15 mins


1 tsp coconut oil
5 spring onions, diced
2 cloves garlic
1 small piece ginger
1 red bell pepper, chopped
1 yellow bell pepper, chopped
100g mangetout
100g courgette, chopped
50g cherry tomatoes, halved
1 bag frozen Quorn pieces
3 tbsp light soy sauce
Juice of half a lemon
50g spinach
1 ripe mango, cubed
Salt and pepper to taste
Rice or noodles to serve


  1. Heat coconut oil in a pan or wok over medium/high heat. Add spring onions, garlic and ginger and fry for 2 minutes.
  2. Add the vegetables and Quorn pieces. Stir through the soy sauce and lemon juice and fry for 5 minutes until the Quorn pieces are golden brown and the vegetables are cooked through.
  3. Stir through the spinach and mango cubes. Season with salt and pepper then serve with your choice of rice or noodles.

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