Broccoli, Baby Corn and Paneer Stir Fry


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Lemon Grass Vegetable Stir-Fry, and array of vegetables stir fried and seasoned with vegetarian seasoning, soya sauce and lemon grass flavoured water.


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Broccoli, baby corn and paneer stir-fry is a flavourful combination of fresh veggies and lemon grass. It is interesting to note that lemon grass, which is generally used as a garnish or flavouring agent, is used as a key ingredient in generous quantities in this recipe. Since the vegetables are stir-fried on a high flame, the vibrant colours are retained to a large extent, making this dish a visual treat too. The use of seasoning cubes enhances the flavour while also simplifying the preparation, making it so quick and easy that you can conjure up this oriental delicacy any day you wish!

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Makes 4 servings
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Ingredients

1/2 cup chopped lemon grass (hare chai ki patti)
2 tbsp oil
1 tsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped fresh red chillies
1 cup thinly sliced onions
1 cup paneer (cottage cheese) cubes
1/2 cup broccoli florets , blanched
1/4 cup diagonally cut and blanched french beans
1/2 cup carrot cubes , blanched
1/4 cup diagonally cut and blanched baby corn
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup zucchini slices , blanched
salt to taste
1 vegetarian seasoning cubes
1/2 tsp soy sauce
a pinch of sugar

Method
  1. Blend the lemon grass with ¼ cup of water, in a mixer. Strain and keep the juice aside.
  2. Heat the oil in a wok, on a high flame, add the ginger, garlic and chillies and stir-fry for a minute.
  3. Add the onions and paneer and stir-fry for 2 to 3 minutes.
  4. Add the broccoli, french beans, carrots, baby corn, sweet corn, zucchini and salt and stir-fry for 4 to 5 minutes.
  5. Crush the vegetarian seasoning cube and add it to the stir-fry.
  6. Add the soya sauce, lemon grass juice and sugar and stir fry for 2 minutes.
  7. Serve immediately.
RECIPE SOURCE : Stir-FryBuy this cookbook
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