Superfast Satisfying Stir Fry

One of my go-to quick evening meals is a veggie stir fry. The crunch of veggies, sizzle of oil, and the bouquet of flavours from the sauce make for a deliciously filling and fast weeknight meal. I normally serve this with soba noodles or cauliflower rice.

Ingredients
2 Quorn Chik'n Cutlets or 2 Chicken Fillets
1 small onion
a handfull of spinach leaves
4-5 mushrooms (I love to use Shitake mushrooms , but crimini or white mushrooms will do and are much less expensive!)
1 small zucchini (courgette)
2-3 cloves garlic
2oz green curry paste (I use the Thai Kitchen Green Curry Paste which is vegan, gluten free and low cal as well as not being super spicy!)
1/2 cup mushroom stock or warm water
3 spring onions (green onions)
1 tbsp avocado oil for frying


Method
Chop the onions and slice the garlic cloves. Place a large wok on the hob/ stove top at high heat and add the avocado oil. Place the onion and galic in the wok, stir, then proceed to slice the zucchini and mushrooms before adding these too. After 2-3 minutes these should start softening. Wrap two frozen Quorn Chik'n cutlets in a damp paper towel and microwave for 2.5 mins on high. Wait a moment for the Quorn to cool before slicing and adding to the wok. Continue to stir to ensure the veggies are cooked evenly. Add the curry paste and water or stock, stir to ensure the paste is diluted throughout the contents of the wok. Add the spinach and continue to fry for another 2-3 minutes until wilted.

Serve in bowls and add finely chopped spring/ green onions as garnish.

This recipe is gluten free, vegan, and paleo.