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I'm equally delighted to be able to write that we loved the Quorn! We fixed a jaunty, flavorful stir-fry with some bok choy and shitake mushrooms I'd picked up at a local Asian produce market, and Zach gushed about the Quorn's depth of flavor and wonderful texture, it kept beautifuly during the cooking process, becoming neither mushy nor overly chewy, but instead staying bold, and, dare I say, even meaty? I definitely also detected a subtle mushroom flavor from the Quorn's main ingredient, which made me, an ardent mushroom fan, immensely happy... And each time I purchase a package of Quorn, which I know we'll certainly continue to do, I shall fondly remember the random and unexpected kindness of a stranger, in the middle of the frozen foods isle...     Quorn Stir-Fry with Bok Choy and Shiitake Mushrooms 1/4 cup low-sodium soy sauce 1/4 cup oyster sauce (omit for a vegetarian dish) 2 T toasted sesame oil 1 T olive oil 12 oz Quorn "Beef Style Grounds" 1 T canola oil 1 onion, chopped 4 cloves garlic, minced 8 oz shiitake mushrooms, thinly sliced 1 T canola oil 2 lb Bok Choy, coarsely chopped Cooked brown rice (or black rice, if you can find it) ~ Whisk together the soy sauce, optional oyster sauce if you like, and toasted sesame oil. Set aside. ~ Set two large skillets over medium-high heat. In one skillet, brown the Quorn in 1 T olive oil until the Quorn starts to crisp a bit, then turn off the heat and set aside. ~ Add 1 T canola oil to the second skillet, and stir the onions and garlic until the onions become limp and translucent. Add the shitake mushrooms, and continue to swirl the pan around until the mushrooms begin to release moisture. Transfer the mushroom and onion mixture to the skillet with the quorn. ~ Add 1 more T canola oil to the now empty skillet, and quickly stir fry the bok choy until it's reached its desired degree of tenderness, depending on whether you like the white parts of the bok choy very tender, or still a bit crispy. ~ Reduce the heat to low, and stir in the Quorn, onions, and mushrooms that have been residing in your other skillet. ~ Stir in the soy sauce mixture from the first step, and cook just until heated through. Serve over brown or black rice!  |
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Last week while driving home from work I paused briefly at Whole Foods for a little browsing - I tend to visit Whole Foods museum style, enjoying the vast source of inspiration, and being very judicious about actual purchases, for economic reasons - and while perusing the frozen section I decided to look for our beloved MorningStar Farms TVP crumbles, simply in the interest of price-comparing and satisfying my curiosity. Several paces of the appropriate isle failed to reveal either the regular or the sausage-style crumbles, and in due course a kindly employee noted my puzzled expression and inquired after that for which I searched. To my surprise, he informed me they didn't carry a full line of MorningStar Farms products, just their breakfast patties! Before I could register dismay, however, the helpful fellow directed my gaze to Quorn crumbles, which immediately captured my attention - I enthusiastically informed him that I had read many enthusiastic reviews of Quorn, but had yet to try the brand. As I contemplated bringing a package home, the lovely Whole Foods staff member offered me a full-sized package as a free sample! As one who constantly seeks to focus upon, write about, and find inspiration in the little moments of respite amongst the hectic bustle of modern life, I was deeply touched by his kindness and willingness to use his position in the store to absolutely fill my evening with delight and glee over this unexpected surprise!