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Quorn Meat Free Pieces with Whole Garlic & Capsicum in Black Pepper Cream

This smokey stir-fry favourite combines Quorn Meat Free Pieces with crunchy capsicums soaked in a black pepper cream sauce. It will definitely be a hit during your family dinners!

Serves 4

20 mins

A Little Effort

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

High in Protein

Gluten Free

Low in Saturated Fat


  • 150g Quorn Meat Free Pieces – to be fried with sufficient oil
  • 2tbsp oil
  • 10 pcs whole garlic – deep fried
  • 10 pcs whole shallot – deep fried
  • 80g red capsicum – diced
  • 80 green capsicum – diced
  • 80g yellow capsicum – diced
  • 4 tbsp home-made black pepper cream (refer to recipe below)
  • 2 tsp Hua Tiao Chiew
  • Corn starch mixture (1:1 solution of corn starch and water)
  • White sesame seeds – for garnish

Home-made Black Pepper Cream (enough for usage and storage):

  • 160ml water – room temperature
  • 40ml Maggi seasoning
  • 40ml black pepper powder
  • 300ml tomato ketchup
  • 40ml HP sauce
  • 50g sugar
  • 50g unsalted butter – diced


  1. Fry Quorn Meat Free Pieces till crispy and golden brown. Set aside.
  2. Flash fry red, green, yellow capsicum in oil for a minute. Set aside.
  3. Heat up wok with oil, add in capsicums, garlic, shallot and Quorn Meat Free Pieces. Stir till well incorporated.
  4. Add black pepper sauce and thicken with a dash of corn starch and Hua Tiao Chiew.
  5. Garnish with white sesame seeds.

Home-made Black Pepper Cream:

  1. Add butter to a wok over medium heat. As it starts to melt, add in the black pepper powder and stir till well incorporated.
  2. Add in the rest of the ingredients and bring the mixture to a boil. Turn off the heat and set aside to cool.

Recipe Inspiration

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