Paneer Broccoli Stir-fry
A vibrant and flavorful stir-fry, perfect for a quick weeknight meal.
⏱️ 35 min🍽️ Serves 1
🔥 380 kcal💪 25g protein🍚 20g carbs🥑 22g fat🌾 6g fibreper serving
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servings
Ingredients
- 🧀300 g paneer
- 🥦500 g broccoli florets
- 🌶️1 red bell pepper
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🍶2 tbsp soy sauce
- 🌰1 tbsp sesame oil
- 🌽1 tbsp cornstarch
- 💧¼ cup water
- 🌶️½ tsp red pepper flakes
- 🌻2 tbsp vegetable oil
- 🍚1 tbsp sesame seeds
- 🌿2 tbsp chopped fresh cilantro
Pro tips
- For extra crunch, add a handful of chopped cashews or peanuts at the end.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Ensure your wok or skillet is very hot before adding ingredients for a proper stir-fry.
- Don't overcrowd the pan; cook vegetables in batches if necessary to ensure even cooking and browning.
Method
- 1Cut paneer into 1-inch cubes. Chop broccoli into florets, slice bell pepper and onion, mince garlic and ginger.
- 2In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Set aside.
- 3Heat vegetable oil in a large wok or skillet over medium-high heat. Add paneer cubes and cook until golden brown on all sides. Remove from wok and set aside.
- 4Add onion, garlic, ginger, and red pepper flakes to the wok. Sauté for 2-3 minutes until fragrant.
- 5Add broccoli florets and bell pepper to the wok. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 6Return paneer to the wok. Pour in the prepared sauce and stir constantly until the sauce thickens and coats the paneer and vegetables.
- 7Remove from heat. Garnish with sesame seeds and fresh cilantro.
- 8Serve immediately with steamed rice or noodles, if desired.