Sweet and Sour Pieces – 咕老素肉

Fresh sweetness along with hints of sourness, this classic Chinese sweet and sour sauce goes extremely well with anything from rice, vegetables or meats. The sweet crunch from pineapples, combined with the contrasting sour punch from white vinegar – it creates that ultimate blend of flavours to coat and lather your food in!

Sweet and sour chicken or pork dishes are mouthwatering tasty indulgences for your tastebuds but your waistlines might say otherwise. So why not please your tastebuds while keeping off those pounds. Try Quorn Meat Free Pieces! Its main ingredient is Mycoprotein, which is produced by fermenting a natural fungus and it is low in saturated fat, contains zero cholesterol and packed with protein and fibre! These guilt-free meatless pieces are surprisingly tender. Best enjoyed when coated with egg and cornstarch and fried to golden brown perfection. Give your sauce a quick taste check before you douse those crisped meat free chunks into the sauce, coating each with that glossy finish. What better way to eat healthy and savour this deliciously satisfying meatless alternative.

#themeatmensg #simple #delicious

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  • Skill: Easy


  1. 150g Quorn Pieces

  2. 3 egg yolks (beaten)

  3. 50g corn starch

  4. 50g fresh or canned pineapple (diced)

  5. 50g cucumber (deseeded and diced)

  6. 50g tomato (diced)

  7. 50g red onion (diced and peeled into petals)

  8. 2 tsp of cooking oil

  9. 40g sugar

  10. 1/2 tsp salt

  11. 30g brown sugar

  12. A dash of dark soy sauce

  13. Tomato ketchup

  14. 30ml white vinegar

  15. 1-2 tbsp of cornstarch solution (1:1 solution of corn starch and water)

  16. White sesame seeds (for garnish)

  17. 50ml water


  1. Coat Quorn Pieces with beaten egg yolks. Remove and coat in cornstarch, put aside to dry.

  2. Heat oil and deep fry the coated pieces for 2 minutes or until golden brown. Strain and set aside.

  3. In a bowl, combine sugar, brown sugar, white vinegar, water and salt. Mix until sugar dissolves. Add tomato ketchup to taste and colour.

  4. Heat wok up with oil and stir-fry onion until fragrant.

  5. Add pineapple, cucumber and tomato to the mixture and stir-fry.

  6. Pour in the sweet and sour sauce and combine with the fried Quorn. Add cornstarch solution and stir till thickened.

  7. Plate up and sprinkle with sesame seeds to serve.