Korean Quorn Keema

Steve fancied crisps for lunch after his two bagel breakfast. I wanted something with a bit more nutritional value. I was also in a half-assed mood, and in said mood, pulled down Nigella’s Kitchen book to have an idle flip-through.

Her Korean Keema looked good, but we were lacking several key ingredients, so in true half-assed fashion, I made my own. Nigella’s calls for turkey mince and a Korean chilli paste called gochujang. Mine does not.

Cousin Kat introduced us to the heady delights of Quorn mince in her awesome chilli, so we bought some yesterday. It came in handy today.

Without further ado: Korean quorn Keema. Serves 2 with leftovers.

Half cup basmati rice
250g Quorn mince
6 spring onions, chopped
125g frozen peas, thawed
1 tbsp groundnut oil
2 tbsp rice wine
Chopped coriander for garnish

For the sauce:
2 tbsp. Sriracha* or other spicy chilli paste or thick sauce
1 tbsp honey
1 tbsp rice wine
2 tbsp soy sauce

*More on Sriracha here. It’s a little hard to find in London, but I buy mine from a Vietnamese restaurant on Theobald’s Road called Banh Mi Bay that also does really great banh mi, com, pho and other Vietnamese lunchy-tasties.

Rinse rice well and add to pot. Add 1 cup water and dollop of olive oil. Bring to boil for one minute. Stir once then cover tightly and remove from heat. Let rice absorb water for about 20 minutes.

While rice is doing its thing, get your stir fry done.

Whisk together sauce ingredients in a bowl then stir in frozen Quorn until well coated, set aside.

Get a wok smoking hot on high heat, then add groundnut oil.
Add spring onions and peas, stir fry for 3-4 minutes.
Add Quorn mince and stir fry another 5 minutes or so. Keep an eye on the spring onions and make sure they don’t burn.
Add 2 tbsp rice wine to the bowl with 4 tbsp water to get the rest of the sauce out, add to wok, and stir fry for another 30 seconds until most of the water is evaporated.

Serve over rice with coriander garnish.



Optional kitchen porn:

Published in: on September 4, 2011 at 2:24 pm  Leave a Comment  
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