Paneer and Baby Corn Stir Fry ( Healthy Diabetic Recipe )


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I have modified this traditional chinese delight a wee bit to suit the diabetic constitution! you can further vary the spices according to your taste, or even use schezuan sauce instead of soya sauce for a variation. Low fat paneer can be replaced by tofu or soya curd to make it even more healthy.

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Makes 4 servings
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2 tsp 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 low fat paneer (cottage cheese) , tofu (bean curd/soya paneer) into 25 mm. (1") cubes
1 1/2 cups baby corn , blanched and cut into 25 mm. (1") pieces
1/2 cup finely chopped spring onion greens

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

  1. Heat the oil in a non stick kadhai on a high flame, add the spring onion whites and sauté for 2 minutes, while stirring continuously.
  2. Add the celery, green chillies, garlic and ginger, mix well and sauté on a high flame for a minute, while stirring continuously.
  3. Add the capsicum, paneer, baby corn and the prepared mixture, mix gently and sauté on a high flame for another 2minutes till the sauce thickens and coats the vegetables and paneer evenly.
  4. Serve hot garnished with spring onion greens.
Nutrient values 
EnergyProteinCarbohydratesFatVitamin CIronFolic acidZincFibre
197 calories 13.9 gm 30.7 gm 2.9 gm 14.4 mg 0.5 mg 13.2 mcg 0.3 mg 1.5 gm
RECIPE SOURCE : Healthy Diabetic CookingBuy this cookbook
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