While visiting my talented sister-in-law, she made us this crazy-delicious meal, destined to become our family’s favorite! You have to try this stir-fry. You can also make it vegan by omitting the fish sauce.
- 12 ounces frozen Quorn “chicken” chunks
- 1 teaspoon plus 2 Tablespoons fish sauce (divided)
- 1 teaspoon soy sauce
- 1/3 cup low-sodium vegetable broth
- 2 teaspoons juice from 1 lime
- 1 Tablespoon light brown sugar
- 1 teaspoon cornstarch
- 2 medium cloves garlic, minced or pressed (about 2 teaspoons or more if you love garlic)
- 1/4 cup minced lemon grass from 2 stalks (to use lemon grass, peel off the tough outer leaves to reveal a creamy white interior; then trim off the bottom inch of the stalk. Mince the bottom 4 or 5 inches of what remains)
- 3/4 teaspoon red pepper flakes (or more to taste)
- 3.5 Tablespoons vegetable or olive oil, divided
- 1 pound fresh zucchini or asparagus (or other green veggie of your choice), cut into 2 inch pieces
- 1/4 cup water
- 1 large onion, cut into 1/4 to 3/8 inch wedges
- 1/4 cup chopped fresh basil leaves
1. Combine Quorn, 1 teaspoon fish sauce, and soy sauce in a small bowl. Whisk the remaining 2 Tablespoons fish sauce, veggie broth, lime juice, sugar, and cornstarch in a measuring cup. Combine the garlic, lemon grass, red pepper flakes, and 1 Tablespoon oil in a small bowl.
2. Heat 1.5 teaspoons oil in a non-skillet over high heat until smoking; add half of the Quorn to the skillet and cook. Sir occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer the Quorn to a medium bowl. Repeat with an additional 1.5 teaspoons oil and repeat with the other half of the Quorn. Set aside.
3. Add 1 Tablespoon oil to the now-empty skillet. Add the zucchini and stir-fry. Add water , cover the pan, and lower the heat to medium, steaming the zucchini until crisp-tender or as desired. Place zucchini in the bowl with the Quorn.
4. Add the remaining 1.5 teaspoons of oil to the skillet and stir-fry the onion until beginning to soften and brown (about 2 minutes). Push the onion to the side, making a clearing in the middle of the skillet. Add the garlic and lemon grass mixture to the clearing. Cook, mashing the mixture with a spoon until fragrant (about 1 minute). Stir the mixture into the onion.
5. Add the Quorn and zucchini to the skillet with the onion mixture. Toss to combine. Stir the soy sauce mixture to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds.
6. Transfer to a serving container (platter or bowl) and sprinkle with basil. Serve over rice, noodles, quinoa, or your choice of grain.