Nina's Stir Fry with Peanut Sauce & Quorn - 5 points per serving

Quorn with Peanut Sauce (This is an ovo-vegetarian meal as Quorn has egg in it)

At 4 Servings this points out to 5 points per serving. Uncertain of exact serving size.

Sauce:
Place in a measuring cup: 1C Vegetable Broth, 1T Soy Sauce, 1 1/2t minced garlic, 1T Rice Vinegar, 1T Sambal Oelek (less if you don't want it spicy), 3/4t sugar. Whisk together and set aside.

Stir Fry:
2C Quorn Tenders
1T Coconut Oil
2C Broccoli or Rainbow Slaw (you could use a cabbage based if you prefer)
2C Mushrooms, sliced
1/2C Onion, sliced (optional)
1C Baby Bok Choy, sliced lengthwise
1C Sugar Snap or Snow Peas
3T Peanut Butter, chunky
1/2t White Pepper
Any nonstick oil spray, I use coconut.

I use the Sprouted Rice and Quinoa from Costco. You could make this yourself with 2 parts Brown Rice, 1 part Wild Rice and 1 part Quinoa. Cook as you would normal rice. I start my rice first so it's ready about the same time.

Prepare all vegetables, I set them aside on my cutting board or in bowls. Once you start cooking it goes really fast so make sure everything is prepped. Measure out peanut butter, set aside, make sure the sauce is close by also.

Heat wok or skillet over medium heat, lightly spray with nonstick oil. Once heated add Quorn, onion and mushrooms. Stir frequently adding a little sauce if needed to moisten.

Once onions begin to soften add Coconut oil and all remaining vegetables. Stir well coating all ingredients with the oil.

Add remaining sauce, stirring, make a well in the center of the stir fry and add peanut butter. Mix together, stir frequently as the sauce will thicken. Remove from heat and serve over rice or alone. Enjoy!