Gong po quorn

The Sheffield cookbook back for thirds

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine : Half the soy sauce with the Chinese rice wine, white pepper, salt, 2/3 of the cornflour and Half of the vegetable oil. Whisk until smooth, then add the quorn to the bowl and toss to coat. Marinate for 10 minutes.

Step 2

Next, dice the cucumber and spring onion for later. Make the sauce in a small bowl by whisking the : remaining soy sauce cornflour with the Chilli bean paste, mature vinegar, hoisin sauce, chicken powder, white sugar

Step 3

Pour the remaining vegetable oil into a large pan over a medium-high heat (about 70°c) and let it heat up for 30 seconds before adding the marinated chicken. Stir fry until the chicken is golden and almost cooked through, about 8 minutes. Remove the pan from the heat, transfer the chicken to a bowl and set aside.

Step 4

Reheat the same pan with more oil if necessary for about 30 seconds, then add the garlic slices, dried chillies, minced ginger and Sichuan peppercorn. Fry until fragrant, then return the quorn to the pan and pour in the prepared sauce. Stir fry evenly over a high heat until the sauce has reduced and been absorbed into the meat, about 5 minutes.

Step 5

To finish, add the diced cucumber and spring onion to the pan, stir fry everything together for 1 minute, then turn off the heat. Stir in the peanuts and mix it all together. Transfer the dish to a beautiful plate, then garnish with the chopped green onion and white sesame seeds. Serve immediately.