Quorn kale stir fry with tahini dressing

This post is more about the tahini dressing really. When I make stir frys, I usually use the usual flavours (garlic, chilli, ginger, sesame oil and soy sauce) but that can get a little boring. I have been experimenting with Szechuan peppercorns recently, which are great to add a different type of heat in meals. But that is for another time...

I think this dressing would be great on salads too if you fry the onion and garlic beforehand. If you don't have tahini, you could use natural peanut butter (preferably no sugar or salt) and make this into more of a satay sauce. Not much of a looker I know, but very tasty.  

Quorn kale stir fry with tahini dressing

Serves 2
1 medium red onion, chopped
2-3 garlic cloves, crushed and chopped
1 tbsp groundnut oil (i.e. peanut oil, or olive oil)
150g Quorn (or your alternative)
1 medium red bell pepper
1 medium green bell pepper
50g kale
Fresh or frozen coriander
1 tbsp tahini (or peanut butter)
1 lime, freshly squeezed
Chilli flakes, to taste
Soy sauce
Splash hot water
1/2 tsp honey

1. Heat half the oil in a fry pan over a medium heat and cook the onions and garlic for 5 minutes. Set aside in a bowl. Squeeze the lime juice over the onion and garlic and keep the squeezed lime.
2. Heat the rest of the oil and add the Quorn (or alternative). Cook for 10 minutes, or until the Quorn has cooked through and browned a little. Throw the squeezed lime into the pan. This will cook the lime and relese more juices, ensuring the Quorn does not dry out too much, and add lots of flavout.
3. Add the peppers and kale to the pan and cook for a further 5 minutes.
4. Meanwhile, add the tahini, coriander, lime juice, chilli, soy sauce and honey to the bowl containing the onion and garlic. Add a splash of water to loosen the tahini and mix well. Check seasoning and add more soy sauce or sugar if needed.
5. Once the peppers and kale are cooked but still with a crunch, tip over the tahini dressing to coat the stir fry and heat through. Serve immediately. 

I found this filling enough without any sides but rice or noodles would be lovely. If you added more water to the tahini dressing, or just made more, than it could coat the sides too.