Mushroom, Capsicum and Paneer Stir-fry


by
Stir-Fried Tofu, Mushrooms and Capsicum, a fibre-rich and fragrant variation of the Chinese classic that's brimming with Vitamin C!

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 66 cookbooks   This recipe has been viewed 20998 times

Vitamin C and fibre abound in this healthy rendition of the all-time Chinese favourite. This aromatic and flavourful stir-fry is not only healthy but also easy to prepare. While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dish too. This nutritious version of the Mushroom, Capsicum and Paneer Stir-Fry differs from the original recipe by using low-fat paneer, which provides abundant high quality protein at very low calorie counts. That makes this a delightful dish that can be enjoyed by diabetics too!

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Mushroom, Capsicum and Paneer Stir-fry recipe - How to make Mushroom, Capsicum and Paneer Stir-fry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
    Method
  1. Heat the olive oil in a broad non-stick pan, add the spring onion whites and garlic and sauté on a high flame for 1 minute.
  2. Add the capsicum, cauliflower and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
  3. Add the mushrooms, paneer, soya sauce and black pepper powder, mix well and cook on a medium flame for another 2 minutes, while stirring continuously.
  4. Serve immediately garnished with spring onion greens.


RECIPE SOURCE : Good Food For DiabetesBuy this cookbook

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Reviews

Mushroom, Capsicum and Paneer Stir-fry
5
 on 04 Mar 17 06:19 PM


Mushroom, Capsicum and Paneer Stir-fry
5
 on 15 Jun 15 01:22 PM


Healthy stir fry.