Name: Chili paneer stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz paneer, patted dry and cubed; 1 tbsp cornstarch; 1/4 tsp salt; 1 tsp canola oil; 3/4 green bell pepper, seeded and chopped; 1/3 cup red onion, chopped; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 Thai chiles, thinly sliced; 1 tbsp low-sodium soy sauce; 2 tbsp water; 1 1/2 tsp sriracha; 1 1/2 tsp white vinegar; 1 green onion, sliced

Instructions

Prep 20 min · Cook 0 min

In a mixing bowl, toss the paneer cubes with half the cornstarch and the salt until the paneer is evenly coated and dry to the touch.
In a small bowl, whisk together the soy sauce, water, sriracha, vinegar, and the remaining cornstarch until smooth.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the paneer cubes in a single layer. Cook for 4 minutes, turning only every minute or so, until the edges are golden brown. Remove the paneer from the skillet and set aside. Done when golden on at least two sides.
Using the oil remaining in the skillet, add the bell pepper and red onion. Sauté for 3 minutes until the vegetables are crisp-tender. Add the garlic, ginger, and Thai chiles, and cook for 1 minute more until fragrant.
Return the paneer to the skillet. Give the sauce mixture a quick whisk and pour it over the ingredients. Cook for 1 to 2 minutes, tossing constantly, until the sauce thickens into a glossy glaze that coats the paneer. Done when sauce is thickened and glossy.
Taste a piece of paneer and add a splash more soy or vinegar if desired. Top with green onions and serve immediately.

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Ingredients

Instructions

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