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Ingredients
3Tbspvegetable oil
75gonionfinely diced
300gpack Quorn Mince
FOR THE SAUCE:
85gshredded pear
60mllight soy sauce
1TbspGochujang paste
2Tbspdark brown sugar
2Tbsptoasted sesame oil
1/2Tbsprice vinegar
2tspgrated ginger
3garlic cloves minced
TO SERVE:
2pak choigrilled
4-6radishessliced
4spring onions
1large carrot
¼cucumbercut into sticks
cooked brown rice
white and black sesame seeds
Instructions
Heat some vegetable oil in a large frying pan oven medium-high heat. Add the onion and fry until soft, about 5 to 7 minutes.
3 Tbsp vegetable oil, 75 g onion
Add the Quorn mince to the pan. Stirring often, fry the mince until brown, about 8 minutes.
300 g pack Quorn Mince
Meanwhile, make the sauce: stir together the pear, soy sauce, Gochujang paste, sugar, sesame oil, rice vinegar, ginger, and garlic. Set aside.
85 g shredded pear, 60 ml light soy sauce, 1 Tbsp Gochujang paste, 2 Tbsp dark brown sugar, 2 Tbsp toasted sesame oil, 1/2 Tbsp rice vinegar, 2 tsp grated ginger, 3 garlic cloves minced
Meanwhile, prepare the rest of the ingredients: grill the pak choi, slice the radishes and spring onions, cut the carrot into strips with a Julienne peeler or sharp knife, cut the cucumber in matchstick strips. Set aside.
2 pak choi, 4-6 radishes, 4 spring onions, 1 large carrot, ¼ cucumber
When the Quorn mince is cooked, stir in the sauce until well combined.
Arrange the rice, pak choi, radishes, carrots, and cucumber between 2 to 3 bowls. Top with Quorn mince, spring onions and sesame seeds.