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Paneer and Baby Corn Stir- Fry ( Chinese Cooking )


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Paneer and baby corn stir-fry, a wonderful combination served in chinese style! the fresh paneer is soft and crumbly while the baby corn is crisp making them perfect ingredients for a stir-fry. Capsicum, spring onions, plenty of ginger, garlic and soya sauce ensures that the dish packs a punch both in terms of texture as well as flavor. Ensure that you use fresh paneer for best results. This stir-fry tastes wonderful with a bowl of noodles or chinese rice- serve immediately!

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Preparation Time: 
Cooking Time: 
Makes 4 servings


Ingredients


To Be Mixed Together Into A Soya Sauce Mixture
1 tsp soy sauce
1 tsp cornflour
1/2 tsp sugar
salt and freshly ground black pepper powder to taste
1/4 cup water

Other Ingredients
2 tbsp oil
1/4 cup chopped spring onions whites
1/2 tsp finely chopped celery
2 tsp finely chopped green chillies
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/4 cup capsicum cubes
3/4 cup paneer , cut into 25 mm.
(1") cubes
1 1/2 cups baby corn , blanchedand
cut into 25 mm. (1") pieces

For The Garnish
1/2 cup finely chopped spring onion greens

Method
  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the spring onion whites and sauté on a high flame for 2 minutes.
  3. Add the celery, green chillies, garlic and ginger, mix well and sauté on a high flame for a minute.
  4. Add the capsicum, paneer, baby corn and the soya sauce mixture, toss gently and sauté on a high flame for another 2 minutes or till the sauce thickens and coats the vegetables and paneer well. Serve hot garnished with spring onion greens.

Handy tip:
  1. As a variation, you can replace the soya sauce mixture with black bean sauce or hoisin sauce, readily available in the market.
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