Stir fry method is a very healthy option of cooking vegetables as it requires very less oil, cooks the food quickly and helps retain the nutrients also. Stir frying allows you to choose a broad range of ingredients. All the vegetables should be cut evenly and bite sized so that they all cook at the same speed. Stir fry vegetables should not be very soft but a little crunchy. They should be served right after its cooked or the ingredients lose their vitality. Here paneer is also added that takes the dish to another level.
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- Broccoli 1 Cup
- Baby Corn 5 – 6, chopped
- Beans 10 – 15, cut into half inch pieces
- Carrot 1 small, chopped into half inch pieces
- Mushroom 7 – 8, chopped (optional)
- Paneer (or Tofu) 50g, cubed
- Garlic 1 tbsp, crushed
- Whole Red Chilli 2 – 3
- Olive Oil 1 tbsp
- Black Pepper 1/2 tsp
- Oregano 1 1/2 tsp
- Red Chilli Flakes 1 tsp
- Soya Sauce 1 tbsp
- Tomato Sauce (hot & sweet) 2 tbsp
- Salt to taste
- Sugar 1/2 tsp
- Heat oil in a wok and add whole red chillies and crushed garlic. Saute for a while.
- Add all the vegetables, salt and pepper powder. Stir fry on high flame.
- Once the vegetables turn little tender (but not soft), add paneer cubes. Stir fry for one more minute.
- Add soya sauce, tomato sauce, oregano, red chilli flakes and sugar. Mix well. Serve immediately.