Tuesday, 5 January 2016


Well it's the new year and I'm back on the healthy eating band wagon and one of the easiest ways for you to have a meal that won't have you crying on the scales during weigh in day is to make a stir fry. I love Asian food and I also love a bit of spice in my meal so a Szechuan stir fry for me is two of my favorite foodie treats rolled into one. All you need is some fresh vegetables, some Quorn chicken style pieces to act as your protein, some bits and bobs for the sauce and a large frying pan or wok and away you go.

So if your not a fan of Szechuan peppers or spicy Asian food then this probably isn't the recipe for you. If you are still looking for a stir fry for tea then why not click here and check out some of my other Asian recipe. There are lots of other delicious one pan dishes for you to try there as well.

For this recipe then just a few things to mention. I've added whole chili's including the seeds as well as 1 tsp of the Szechuan peppers. This is quite spicy but that's how I like it but if you want to leave out the chili seeds for a more milder spice then feel free. Do not add anymore Szechuan peppercorns than 1 tsp as it is a very strong flavor and anymore could completely overwhelm the whole dish.

For the vegetables, mix it up if you want. Remove, add or replace any of the veg in the recipe below with anything you like. Just make sure you add it in at the right time so more tougher veg such as carrots, parsnips, potatoes add in with the Quorn and make sure you chop the veg small or thin enough that it cooks in time. Softer veg, like peppers, courgettes and aubergines should be added in with sauce ingredients and finally any leaves like cabbage, kale or spinach should be added at the end just so it wilts and softens slightly.

Quorn! When I'm on a health kick I love to use Quorn as it so easy to chuck into stir fry and it's also a great low fat source of protein. Carnivores, feel free to use meat if you really feel the need to but I implore you to give Quorn a try or any other meat replacement product.

Wok's at the ready? Lets go! Recipe below is enough for two large portions for two hungry bellies.

Spicy Szechuan Stir Fry

1 Diced Red Onion
1 Grated Garlic Clove
1 Tsp Grated Ginger
1 Finely Diced Whole Chili
100g Quorn Chicken Style Pieces
1 Large Peeled And Finely Diced Carrot
Handful Chopped Mushrooms
1 Chopped Red Pepper
1 Chopped Orange Pepper
1 Tsp Light Soy Sauce
1 Tsp Balsamic Vinegar
1 Tsp Sesame Oil
1/2 Tsp Ground Szechaun Peppercorns
1 Tbsp Chopped Fresh Coriander Leaves 
Handful Chopped Cabbage Leaves

  1. Begin by placing a lightly oiled large pan on a medium heat and adding in the onions, garlic, ginger and chili and fry until the onions begin to soften.
  2. Add in the Quorn and the carrots and fry for about 3 minutes before adding in the mushrooms be frying further until the mushrooms begin to soften slightly.
  3. Add in the red and orange peppers along with the soy sauce, balsamic, sesame oil and Szechuan peppercorns and fry until the peppers begin to soften slightly, stirring as you to go to coat everything in the sauce.
  4. Finally add the coriander and cabbage leaves and keep frying and stirring until the cabbage leaves have wilted and softened slightly.

Serve your stir fry straight from the pan onto a bed of freshly cooked noodles. Toss the noodles and the vegetables together so that the noodles get coated lightly in the sauce. I like that this recipe turns out a stir fry that isn't swimming in a nasty. greasy packet sauce so that the flavor of the vegetables are still able to shine through. It's is a fabulous vegetarian dish that is perfect for those trying to turn over a new leaf for the new year and it's also super simple and quick to hustle up after work if you don't won't to spend hours slogging away in the kitchen. Another reason why this is a super special spicy Szechaun stir fry!

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