Stir-fry with broccoli & brown rice
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Stir-fry with broccoli & brown rice

By Sara Buenfeld

Combine ready-to-cook vegetarian, chicken-style pieces with super-healthy broccoli, ginger and garlic for a quick, veggie dinner

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 436
  • fat 11g
  • saturates 2g
  • carbs 58g
  • sugars 16g
  • fibre 6g
  • protein 24g
  • salt 2g

Ingredients

  • 200g trimmed broccoli florets (about 6) halved
  • ½ x 300g pack Quorn chicken-style pieces (or similar vegetarian product), diced
  • 15g ginger, cut into shreds
  • 2 garlic cloves, cut into shreds
  • 1 red onion, sliced
  • 1 roasted red pepper, from a jar, cut into cubes
  • 2 tsp olive oil
  • 1 tsp mild chilli powder
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp honey
  • 250g pack cooked brown rice

Method

  1. In a medium pan, pour boiling water over the broccoli then boil for 4 mins.

  2. Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian, chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

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