Paneer and Baby Corn Stir- Fry ( Chinese Cooking )
by Tarla Dalal
Added to 31 cookbooks
This recipe has been viewed 30756 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!
Method- 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.
Handy tip:- 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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Accompaniments
Nutrient values per serving
Energy | 155 cal |
Protein | 3.9 g |
Carbohydrates | 4.4 g |
Fiber | 0.4 g |
Fat | 13.6 g |
Cholesterol | 0 mg |
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 |
Calcium | 132.1 mg |
Iron | 0.3 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 86 mg |
Potassium | 16.3 mg |
Zinc | 0.1 mg |
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