John Myers
Veggi-millet-vegetable Stir-fry with Quorn
The perfect veggi-millet-vegetable stir-fry with quorn recipe with a picture and simple step-by-step instructions.
- 150 g Millet grain peeled
- 2 small Carrots
- 3 small Snack peppers
- 2 small Onions
- 6 Sliced brown mushrooms
- 2 tbsp Soy sauce dark
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Black pepper from the mill
- 1 toe Chopped garlic
- 1 Handful Arugula
- 2 Handful Iceberg lettuce in strips
- Oil
- 175 g Quorn (veg. Meat substitute) mince
- Cook millet according to the instructions on the packet!
- In the meantime, peel the carrots and cut them into slices at an angle! Clean and wash the peppers and cut into strips. Peel the onions and cut into strips. Brush and clean the mushrooms a little, cut into slices.
- Heat the oil in a wok, add the onions and roast for 2 minutes. Then fry the Quorn! Add the carrots, peppers and mushrooms and sizzle for 10 minutes. Add soy sauce! Always turn!
- Then stir in the finished millet! Season with seasoned salt, garlic pepper and possibly with soy sauce!
- Switch off the stove and fold in the rocket and iceberg lettuce and let stand for about 2-3 minutes! Stir again and maybe add some seasoning!
- NO MORE COOKING! OTHERWISE THE SALAD WILL COLLAPSE !!!!!
Facebook Comments