Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Quick, savoury Indo-Chinese paneer — India/China.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 400 g paneer, cubed
- 2 peppers
- 1 onion, sliced
- 3 garlic cloves
- thumb of ginger
- 2 tbsp soy sauce
- 1 tsp chilli sauce (no sugar)
- 1 tbsp oil
- Spring onions (scallions), to serve
- Cauliflower rice, to serve
Method
- Fry the paneer in the oil over a medium-high heat until golden on all sides. Set aside.
- Stir-fry the peppers and onion over a high heat for 4 minutes, until charred at the edges.
- Add the garlic and ginger for 1 minute.
- Return the paneer with the soy and chilli sauce and toss for 1 minute, until glossy.
- Taste before salting — the soy seasons it. Scatter with spring onion and serve over cauliflower rice.
Swaps and tips
Check the chilli sauce has no added sugar. Serve over cauliflower rice rather than noodles. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 17 g | 4 g | 35 g | 503 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
