This recipe is straight swap from meat version that I normally make. So basically I have swapped the beef for the quorn and also fish sauce for the Lee Kum Kee vegetarian sauce instead.
Ingredients: chunk of ginger and 2 cloves of garlic, half a packet of Quorn mince, 1 red chilli, sesame oil, 1 tablespoon of five spice, 2 tablespoons of Chinese vegetarian sauce, dark soy sauce, handful of basil, fresh lime, rice and tender-steam broccoli.
Preparation:
Start by frying a large cube 1/2 cm of ginger and 2 sliced cloves of garlic in a large pan with sesame oil. Next add the quorn and sliced whole red chilli and heat through.
The add a teaspoon of five spice and a couple of spoon of the Lee Kum Kee vegetarian Chinese sauce and a dash of soy sauce. The dish is supposed to look dry. Please taste and add some more of the spices, or sauces as appropriate or even a spoonful of water.
Finally squeeze in the half lime and a handful of basil.
Serve with the freshly cooked basmati rice and some tendersteam broccoli on the side. 
Cooking for my vegetarian girlfriend 
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