Wok-Fried Sausages with Capsicum and Black Fungus

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They say that each meal we eat should contain at least three different colours to make sure we’re getting enough of the right nutrients - and this meal really is the whole rainbow! Red, green and yellow capsicum accompany protein-rich Quorn Sausages and exotic black fungus for a traditional flavour hit.

Serves 4

25 mins


Made with Quorn Sausages

High in protein
Source of fibre
Low in saturated fat


  • 1 pack Quorn Sausages
  • 80 g red capsicum (diced)
  • 80 g green capsicum (diced)
  • 80 g yellow capsicum (diced)
  • 20 g dry black fungus (soak water/quick poached)
For seasoning:
  • 100 ml vegetarian stock
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 tbsp vegetable oil
  • A dash of sesame oil
  • A dash of corn starch (solution)
To garnish:
  • White sesame seeds


  1. Pan-sear the Quorn Sausages until fragrant and brown in colour (set a-side)
  2. Mix all the rest of the ingredients and quickly poach (set a-side)
  3. Heat a pan with a the oil, add in all ingredients and season to taste.
  4. Add in the corn starch solution.
  5. Lastly, garnish with white sesame seeds.

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