Quorn & cashew nut

Another Jo Stewart recipe to add to your collection. Jo now has her own website www.just4joco.co.uk where you can find out more about eating healthily and find out more about how Jo has used a healthy diet to combat her MS.

Ingredients
1 large Onion
A mix of vegetables (Broccoli, Mushrooms, Courgette, Beans, Peppers, Baby Corn, etc) 350g Quorn, Chicken Style Pieces
1/2 a Chicken Oxo Stock Cube
200ml of Water
3 tablespoons of light Soy Sauce
2 tablespoons of Oyster Sauce
1 teaspoon of Sugar
1/2 teaspoon of Chilli Flakes
1 teaspoon of cornflour (mixed with small amount of water).
50g of Cashew Nuts.

Method

Warm cashew nuts in the oven at 180 degrees for 10 minutes. Remove from oven to cool.
Cut onion and vegetable mix into edible pieces and stir fry on a medium heat, preferably in a non stick frying pan, with a light spray of extra virgin olive oil (or sunflower oil). Once the vegetables are almost cooked, add Quorn and continue to stir fry on a medium heat for eight minutes. Mix together Water, Chicken Oxo Stock, Soy Sauce, Oyster sauce, Sugar and add to the frying pan. Sprinkle over Chilli Flakes and mix. Finally mix together Corn flour and a small amount of water (20ml) until smooth and add to pan to thicken sauce. Just before serving mix in cashew nuts. Best served with boiled rice.

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