Vegetarian version of one of the most popular stir fry recipe from the Chinese Cuisine.
KUNG PAO PANEER
Ingredients
250 grams cottage cheese (paneer), cut into 1 inch cubes
1 tablespoon cornflour
1 teaspoon red chilli powder
Black pepper powder to taste
Salt to taste
1 tablespoon oil + for shallow-frying
1½ teaspoons chopped garlic
2 dried red chillies
1 medium onion, thinly sliced
¾ cup three coloured capsicum triangles
1 tablespoon red chilli sauce
¼ cup salted peanuts
½ tablespoon soy sauce
1 tablespoon cornflour slurry
1 tablespoon sliced spring onions greens + for garnishing
Method
1. Put cottage cheese cubes in a bowl. Add cornflour, chilli powder, pepper powder and salt and mix well.
2. Heat some oil in a non-stick pan. Add cottage cheese cubes and shallow-fry, turning sides, till golden brown on both sides. Drain on absorbent paper.
3. Heat 1 tablespoon oil in another non-stick pan. Add garlic and sauté till lightly browned.
4. Add red chillies and onion, mix and sauté till onions turn translucent. Add three coloured capsicums, mix and sauté for 1-2 minutes.
5. Add chilli sauce and mix well. Add peanuts, soy sauce and cornflour slurry, mix well and cook for 2-3 minutes.
6. Add spring onions and mix well. Add fried cottage cheese cubes and mix. Adjust salt, mix and cook for 1-2 minutes.
7. Garnish with spring onion greens and serve hot.
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