1 red capsicum, de-seeded and cut into thin strips
125g pak choi, leaves separated and washed
1 tbsp lime juice
Small bunch of fresh coriander, chopped
2 spring onions, trimmed & thinly shredded
Marinate the Quorn Meat Free Pieces in the light soy sauce for up to 30 minutes.
Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
Add the shallots, chilli and garlic and stir fry for 2 minutes. Stir in the marinated Quorn Pieces and fry for 1 minute.
Pour in the coconut milk and bring to a simmering point. Add the blanched baby corn, green beans, asparagus, zucchini and red capsicum. Cook over a medium heat for 3-4 minutes, stirring continuously. Add the pak choi and cover with a lid for 1 minute to steam and wilt the leaves. Stir in the fresh lime juice and half the chopped coriander.
Serve sprinkled with the remaining coriander and the spring onions. Accompany with Thai Jasmine rice.