The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Cantonese Quorn

Cantonese Quorn


Allergens in bold

Spring Onion

Red Onion

Jasmine Rice

Crushed Garlic (sulphites) 

Crushed Ginger (sulphites)

Shaoxing Wine 

Soy Sauce (soybean)

White Pepper 

Sesame Oil (sesame)


Quorn Pieces (eggs)

Tomato Ketchup (celery)

HP Sauce (gluten)

Chianking Vinegar (sulphites)

Dark Soy Sauce (gluten, soybean)

Chiu Chow Chilli Oil (gluten, sesame, soybean)

Nutritional Information:

Per serving: Energy 783.02 (kcal)  Fat 20.355 g of which saturates 3.96 g Carbohydrates 110.415 g of which sugars 28.106 g Protein 35.99 g Salt 5.14 g

Recipe Description: 

When you look at tomato ketchup, maybe you see the slather-on-everything sauce of your childhood. When chefs at Hong Kong’s cha chaan teng (greasy spoon cafés) looked at ketchup, they saw a miracle fountain of sticky-sweet umami flavour. During the colonial era, when many Hong Kongers couldn’t afford the local restaurants, it was cha chaan teng that came to the rescue with ‘soy sauce western food’, a cheeky cuisine that’s all about creating huge, slap-in-the-face flavour within limited means. Now, no longer constrained by lack of resources, dishes like this are free to be as tasty as possible. We've substitututed the usual pork with Quorn for a healthier alternative.

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