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
Ingredients
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
Method
- Heat coconut oil in a pan or wok over medium/high heat. Add spring onions, garlic and ginger and fry for 2 minutes.
- 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.
- Stir through the spinach and mango cubes. Season with salt and pepper then serve with your choice of rice or noodles.
