Vegetarian Chinese "Chicken" Stir-fry with Zucchini Noodles

Ingredients

• Meatless Strips

  Quorn

  4 cup or 440g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Rice wine vinegar

  3 tbsp or 45g

• Maple syrups

  1 tbsp or 20g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Carrots

  Raw

  1 medium or 61g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peas

  Edible-podded, raw

  1 ⅓ cup, whole or 84g

Directions

1. Prepare the marinade by combining soy sauce, rice wine vinegar, maple syrup, and ginger. Stir in the Quorn Meatless Pieces, cover and refrigerate for 20 minutes.
2. Spray a pan with cooking spray and heat on medium high. Add the marinated Quorn Meatless Pieces for 4-5 minutes. Keep warm.
3. Stir fry the vegetables for 4-5 minutes until slightly softened.
4. Serve onto four plates, top with the marinated Quorn Meatless Pieces and drizzle with the dressing.
5. Recipe adapted from: Quorn (source: https://www.quorn.us/recipes/chinese-stir-fry-with-zucchini-noodles-and-quorn-meatless-chicken)

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