Quorn
Recipes
Sticky Sweet & Sour Boneless Wings
Bursting with flavor, this sticky Sweet and Sour Quorn Meatless Wings recipe is sure to be a treat with the whole family. Sweet and tangy pineapple chunks, flavorful five spice, garlic and grated ginger all come together to create an irresistible dish. Serve the crisp, golden nuggets with stir fried fresh vegetables and plain boiled rice, then sprinkle with sesame seeds for added crunch.
316 Cals
Per serving
Serves 4
30 mins
Ingredients
Sweet & Sour Sauce:
- 1 227g tin pineapple in juice – chop the pineapple into chunks
- 2 tsp cornflour
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 2 tbsp honey
- 3 tbsp tomato ketchup
- 1 tsp five spice powder
- 2 clove garlic – peeled and finely grated
- 1 cm piece of ginger – peeled and finely grated
Stir Fried Veg:
- 1 tbsp vegetable oil
- 1 large red or orange pepper – deseeded and sliced
- 1 large onion - sliced
- 130g baby sweetcorn - halved
- 130g mange tout
- 1 clove garlic - sliced
- 1cm piece of ginger- cut into fine strips
- 1 tsp sesame oil
- 1 tsp light soy sauce
- Sesame seeds to garnish
Method
- Heat your oven to 200c fan/gas 7 and line a baking tray with parchment.
- Drain the pineapple and save the juice.
- In a small pan mix the sesame oil, soy, honey, tomato ketchup, five spice, grated ginger and garlic. Mix the cornflour with the pineapple juice and add to the pan. Heat until the sauce begins to bubble and thicken. Remove from the heat.
- Take the Quorn Nuggets and coat in the sauce then place on the prepared tray. Bake for 15 minutes until sticky, crisp and golden. Keep the remaining sauce warm to serve as a dipping sauce.
- Heat the oil in a wok or large frying pan, add the prepared vegetables and pineapple cook over a hot heat and stir fry until the vegetable soft. Just before serving add the sesame oil and soy sauce. Stir well.
- Serve the sticky nuggets with plain boiled rice, the remaining sauce and the stir fried vegetables. Sprinkle with sesame seeds.
