Paneer and Baby Corn Stir- Fry ( Chinese Cooking )
by Tarla Dalal
Added to 32 cookbooks
This recipe has been viewed 24418 times
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!
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the spring onion whites and sauté on a high flame for 2 minutes.
- Add the celery, green chillies, garlic and ginger, mix well and sauté on a high flame for a minute.
- 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.
- As a variation, you can replace the soya sauce mixture with black bean sauce or hoisin sauce, readily available in the market.
Nutrient values per serving
|Vitamin A||213.1 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||-0.1 mg|
|Vitamin C||14.1 mg|
|Folic Acid||3.8 mcg|
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