Product Details
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Method
- Cook the rice as per the packet.
- Meanwhile heat a pan until hot, then add a tablespoon of olive oil. Add the Quorn, ginger and chilli and cook whilst stirring for 30 seconds (add a little more oil if needed)
- Add the onions and stir-fry for 2-3 minutes, or until the onions are soft
- Meanwhile, add the pineapple and the pineapple juice into a food processor and blend to a smooth puree
- Pour the puree into the pan and simmer for 1-2 minutes
- Add the peppers and bean sprouts and stir well. Season, to taste, with the lime juice and honey
- Serve with the jasmine rice and sprinkle over the spring onions
Ingredients
- Olive oil
- 75g Quorn/soya pieces
- 1 tbsp grated ginger
- 1 red chilli, de-seeded and finely chopped
- 1/2 onion, chopped
- 50g pineapple, chopped
- 75ml pineapple juice
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1 spring onion, finely sliced
- 1 handful bean sprouts
- 1/2 lime, juice
- honey, to taste
- 50g jasmine rice (cooked as per packet instructions)
