Ingredients:

  • 2 tsp sesame oil
  • 1 onion, chopped
  • 1 carrot, sliced
  • 1/2 red pepper, chopped
  • 1/4 cup House of Tsang General Tsao Sauce*
  • 1/2 bag of frozen Quorn Chickn Strips/pieces
  • 1 head of fresh broccoli
  • cooked brown rice

How I did it:
In a large pan, on medium-high heat, cook carrot in 1 tsp sesame oil and a splash of water, for 3 minutes. Add onion and red pepper and cook for 3 more minutes. Add frozen Quorn Chickn pieces and General Tsao Sauce.  Everything should be coated, but not drenched. Cover and simmer on low for 10 minutes. In a separate pot, steam broccoli until tender (3-5 minutes). Toss cooked broccoli in mixture and serve over brown rice.

*If you can find a better brand, go for it. This was the first sauce that I found that was totally vegan. It’s definitely not something that I will eat frequently though. One of it’s main ingredients is high-fructose corn syrup and it’s lacking nutrients – but it does taste as if you got take-out, which helped fill my void. Portland needs more veg-friendly Chinese restaurants!

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