Asian Quorn and Shredded Greens
- Serves 2 + 2 for freezer
- Adapted from a recipe by Bob Andrew, Riverford
ingredients
- brown basmati rice
- 2 red peppers
- 2 sticks lemongrass
- 50g / 75g ginger
- 30g coriander
- 2 onions
- Savoy cabbage
- 2 limes
- 500g quorn mince (frozen)
- 4 garlic cloves
- 2 fresh chillis
- 4 tablespoons tamari
- extra virgin olive oil
method
Deseed and slice the 2 peppers into thin strips.
Dice the 2 onions.
Remove and discard the root tip of the lemongrass. Shred the bottom 2 inches of the bulb as finely as you can.
Peel the ginger with a teaspoon, aiming for 50g peeled.
Peel and roughly chop 4 garlic cloves.
Measure 100g rice into saucepan. Cover with water and bring to boil.
Turn rice down heat to 3, simmer for 25 minutes.
Blend the lemongrass, ginger, chillis (with seeds) and garlic to make a paste.
Heat 2 tbsp oil in a frying pan. Gently fry the pepper, onion, lemongrass, ginger, chillis for 10 mins.
Finely shred 1⁄2 the cabbage and set aside.
Add the frozen quorn, a pinch of salt and 30g (2 tbsp) olive oil. Cook for 5 minutes.
Add 4tbsp tamari. Cook for 5 minutes.
Add the cabbage. Cook for a final 5 minutes, until wilted.
Squeeze in the juice from 1 lime. Check the seasoning, adding more lime juice if needed – you want it salty and sharp.
Roughly chop the coriander. Stir most of it in. Serve with the rice, scattering over the remaining coriander, adding wedges of remaining lime.