Ingredients

• 225g/8 oz packet Quorn, diced

• 45ml/3 tbsp dark soy sauce

• 30ml/2 tbsp dry sherry or vermouth

• 10ml/2 tsp honey

• 150ml/1/4 pint vegetables stock

• 10ml/2 tsp cornflour

• 45ml/3 tbsp sunflower or groundnut oil

• 3 leeks, thinly sliced

• 1 red chili, seeded and sliced

• 2.5cm/1 in piece fresh root ginger, peeled and shredded

• salt and ground black pepper

Serves 4

Method:

1. Toss the Quorn in the soy sauce and sherry or vermouth until well coated and leave to marinate for about 30 minutes.

2. Strain the Quorn from the marinade and reserve the juices in a jug. Mix the marinade with the honey, vegetable stock and cornflour to make a paste.

3. Heat the oil in a wok or large frying pan and, when hot, stir-fry the Quorn until it is crisp on the outside. Remove the Quorn and set aside.

4. Reheat the oil and stir-fry the leeks, chili and ginger for about 2 minutes until they are just soft. Season to taste with salt and pepper.

5. Return the Quorn to the pan, together with the marinade, and stir well until liquid is thick and glossy. Serve hot with rice or egg noodles.