Posts Tagged ‘Quorn’

Ginger Chick’n & Fig Stir-Fry

It’s been quite awhile since I posted any recipes to this blog. That’s in part because I’ve tried to make it more about writing, and maybe because I haven’t tried out many new meals — until tonight! And I apologize for not taking a picture, but I wasn’t 100% sure it would turn out good enough to blog about, but it did. And it looked as good as it tasted.

Here’s what led to the recipe: This summer we’re having a bumper crop of figs. We’ve already had our favorite Fresh Fig and Gorgonzola Pasta three times, and we’ve frozen figs to make it again later. So this morning, after picking another batch of fresh figs from the trees in our yard and putting some of them in the freezer, I wondered what to do with the rest. There were more than I wanted to just eat raw (though I did have some), and more will be ripening soon, so I figured I should cook with them and decided to give a stir-fry a try. It was delicious! (Try it if you have figs and don’t believe me — I dare you.)

You already know the main ingredients from the title, and really, I expect you couldn’t go too wrong no matter what else you throw in, but let me explain what I did.

Since we’re vegetarians, the protein base of this meal is called Quorn. They make two varieties: a ground beef substitute and a chicken substitute. To be honest, it’s been so long since I’ve eaten actual chicken, I don’t know whether it’s much like the real thing or not, but that doesn’t really matter. Quorn has a firmer texture than tofu, which makes it a good candidate for this dish. Tempeh or seitan might work well, too, and tofu would be all right but a little soft in texture, even if you get extra-firm. Ginger adds a little bite, and the figs add sweetness. The combination was great, especially with the other vegetables I threw in.

I always start a stir-fry with some onion and garlic in oil. In this case, I added a generous amount of diced ginger, at least a tablespoon, probably more for 1-2 servings. Then I added one small Thai eggplant (the long skinny kind), one small yellow squash, a small sweet pepper, and a couple of mushrooms. I let those fry in a wok for several minutes while my pasta water boiled.

Tonight, I used linguine because that’s what I had on hand, but it would be good with a sturdy rice noodle or bean thread or even asian egg noodle— anything as think as linguine or thicker ought to do well. Boil or soak until soft (follow the cooking directions).

To the stir-fry, I added curry powder, cayenne, and cumin as it was cooking, then added the Quorn Chick’n pieces. Since they’re pre-cooked, all they really need is some time to heat up (you store them in the freezer) and absorb the cooking juices. I also added soy sauce and a little bit of sugar to the mix.

Near the end of the stir-frying, I added one small tomato, chopped, and several quartered fresh figs (about as much volume as the tomato). Then I tossed in a few fresh basil leaves that I had cut into large pieces and a little Sriracha for good measure. Once the noodles were ready, I drained them and then tossed in the wok with the stir-fry to absorb the liquid.

The first bite was to die for — a little sweet, savory, and picante. The heat wasn’t too much (for me), so the basil stood out, especially when I got a bite with a good piece. The tomato and fig didn’t cook too much, so they didn’t lose their shape, and the Quorn gave it just the right texture.

As always with my recipes, it’s more about the principle than the exact ingredients. If you have other veggies on hand or if you prefer to cook with tempeh (its nutty flavor ought to pair well in this dish), then go for it! If you have more fresh figs than you know what to do with, then give this concept a try. It’s hard to go wrong with figs as long as you don’t overcook them. Next time I might try throwing in a little lemon or lime or even orange juice, just to give it a little citrus tang. Or a little cooking sherry to bring out the sweet side even more.

 

 

Ginger Cranberry Stir-Fry with Peanut Sauce

Just in time for Valentine’s Day, I decided to come up with another red dinner. We had a few fresh cranberries kicking around the other day, and I decided they were too few to cook up the normal way and too many to put in a muffin or salad, so I would try adding them to a stir-fry. The ‘recipe’ could be made with just about any combination of vegetables you have on hand, but this is what I did.

Stir-fry onion, garlic, and plenty of fresh ginger. Some people grate theirs, but I usually just coarsely dice it. I would say I added at least a tablespoon. Add to that diced parsnip and carrots, then mushrooms, and finally bok choy. I usually slice the white end of the bok choy into thin half-moons and then chop up the green leafy end pretty fine. Spice with curry and about a tablespoon of pure maple syrup (you could use brown sugar or regular sugar, but we had the dregs of a maple syrup bottle on hand that I wanted to use up).

Then, I added a cup or two of Quorn ‘chicken tenders’ for protein. You could use tofu or any other oriental vegetarian protein (or I suppose if you eat meat, chicken would do well).

Quorn is a product we discovered a few years back in Europe, but can now get in our local Kroger. It is made from a fungus, like  a mushroom, and is high in protein. It cooks a little like chicken when sold in nuggets, or like ground beef when sold in little pieces. Its flavor and texture is better than the old style TVP, so we use it as a tofu substitute — a) for a change of pace, and b) because it isn’t made from soy.

Near the end of the stir-frying, I added soy sauce and the cranberries, about a cup of fresh berries. I let them cook a bit until they started to pop open. Then I added a couple of spoonfuls of peanut butter to the liquid in the wok to make a peanut sauce. To kick up the spice, I added some Sambal Olek (garlic and red chili paste), though Sriracha would do well, too.

Serve over rice (though it would be fine with oriental noodles as well). The cranberry and maple syrup gave this a sweet/sour taste, kicked up a notch with the ginger and chili, and the peanut sauce made it creamy and rich. I might not serve this every night, but now and then, esp. when you have a few stray cranberries kicking around (or want a red meal for a special occasion), it makes a great change of pace.