This sticky sriracha rice bowl comes together in 20 mins to make a delicious weeknight dinner.
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Serves
4
Pak Choi
Spring Onion
Ginger
Sriracha
Soy Sauce
Honey
Cornflour
Sunflower Oil
Quorn Fillet
Jasmine Rice
Sesame Seeds
Lime
Serves
4
Pak Choi
Spring Onion
Ginger
Sriracha
Soy Sauce
Honey
Cornflour
Sunflower Oil
Quorn Fillet
Jasmine Rice
Sesame Seeds
Lime
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Step 1.
Wash, trim and cut the pak choi into halves, set aside.
Step 2.
Wash the spring onions then finely slice the green tops only, set aside.
Step 3.
Now we’ll make a quick glaze. Into a bowl, peel and grate the ginger, then add the sriracha, soy sauce, honey, cornflour, sunflower oil. Mix well, then add 3 tbsp of water and mix again.
Step 4.
Get a large frying pan over a medium high heat and add a drizzle of sunflower oil. Fry the pak choi for a few minutes, cut-side down until golden brown, then flip and cook for another minute. Remove and set aside.
Step 5.
In the same pan, add the Quorn Fillets and cook for about 5 mins until golden brown, then flip and repeat on the other side.
Step 6.
Now give the glaze a quick stir and pour into the pan with the Quorn Fillets. Keep swirling the pan and let the glaze bubble and reduce for a minute or so until thick and glossy.
Step 7.
Add your jasmine rice to a bowl with the pak choi, then the Quorn Fillets. Spoon over some more of the glaze, then top with spring onions, sesame seeds and finish with a squeeze of lime. Enjoy!
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