If you serve this up at a dinner party, it’ll be the first to go. Make sure it’s a course by itself, served only with some fried rice or chow mein (fried soft noodles), because everything else will be ignored.


8 oz quorn chunks/pork or chicken chunks

4 oz bamboo shoots

1 green pepper

2 spring onions

1 tsp salt

2 tblsps brandy

1 egg

1 tblsp cornflour

Oil for deep frying

3 tblsps plain flour


3 tblsps vinegar

3 tblsps sugar

½ tsp salt

1 tblsp tomato puree

1 tblsp soy sauce

1 tblsp cornflour

1 tsp sesame seed oil


Mix the quorn/pork with the salt and brandy, and marinade for 30 mins. Add a beaten egg & the cornflour and stir well. Blend together the sauce ingredients.

Heat the oil in a wok. Coat each piece of quorn with flour & deep-fry for 3 minutes, then remove the quorn from the oil with a perforated spoon. Heat the oil again. Refry the quorn with the bamboo shoots for 2 minutes or until golden, then remove it and drain off the excess oil.

Leave 1 tblsp oil in the wok for stir-frying. Add the sliced spring onion and green pepper and stir-fry for two minutes. Remove from the heat and add the sauce. Stir until it thickens slightly, then add the quorn, replace on the heat and stir fry for a further minute or until the sauce has completely thickened, and each piece of quorn is covered. Serve hot with egg-fried rice.

Serves 4 as a main course.