Quorn and Papaya Stirfry

2 ounces dry white wine
1 tsp cornstarch
1 12 ounce package Quorn tenders
1 T olive oil
1 small onion, sliced
2 t minced fresh ginger
1 jalapeno, seeded and minced
2 garlic cloves, minced
1/4 tsp crushed red pepper
1 T soysauce or Braggs liquid aminos
3/4 cup orange juice
1.5 pounds fresh papaya, peeled and diced
1 T fresh lemon juice
1/4 cup diced scallions
salt and pepper

Combine 2 tsp soy sauce or aminos, wine, and cornstarch. Whisk together and toss Quorn Tenders to coat. Set aside.

Heat oil in skillet over medium-high heat, add onion and cook until softened, then turn heat down and add ginger and garlic, saute until fragrant; add Quorn Tenders and stirfry until heated through. Add jalapeno and crushed red pepper and cook for 3-5 minutes or until pepper is soft. Add 1 T soy sauce or aminos, stir, then remove tenders with slotted spoon,on to a plate, and set aside.

Add orange juice and boil for 3 minutes until thickened. Add lemon juice, salt and pepper, and papaya, cook until warmed through and then return tenders to pan, stir.

Transfer to serving dish and garnish with scallions

Serve with brown rice or rice noodles (not included).


Number of Servings: 4

Recipe submitted by SparkPeople user IBLASTBIGROCKS.