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 61 cookbooks   This recipe has been viewed 16874 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
  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.

Nutrient values per serving
Energy 76 kcal
Protein 5.0 gm
Carbohydrates 8.0 gm
Fat 2.8 gm
Fibre 1.1 gm
Vitamin C 27.4 mg

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.