SCHEZWAN CHILI PANEER

                         SCHEZWAN CHILI PANEER

                                                            (Serves 3)

INGREDIENTS:

·      1 cup Onions, cut into big cubes

·      ¾ cup Green Bell Peppers, cut into big cubes

·      ¾ cup Red Bell Papers, cut into big cubes

·      15 - 17 Paneer Cubes, shallow fried

·      1 T +1 ½ T Oil (1 T for shallow frying paneer cubes and 1 ½ T for stir frying vegetables)

·      2 Whole Dry Red Chilies

·      1 T Garlic, finely chopped

·      1/8 tsp. Red Chili Flakes or as per taste

·      2 T Scallions, chopped

·      1 T Corn Starch

·      ½ cup Water, to dissolve cornstarch

·      2 tsp. Tomato Ketchup

·      1 tsp. Tomato Paste or Tomato Sauce

·      1 to 2 tsp. Hot Chili Sauce (I use Sriracha hot chili sauce) or as per taste

·      2 T Schezwan Sauce or as per taste

·      ¼ tsp. Black Pepper Powder

·      1 ½ to 2 tsp. Soy Sauce

·      1 ½ to 2 tsp. Duck Sauce (Duck Sauce is a peach fruit puree) or add any other Fruit Puree or add sugar

·      Salt as per taste (Note: Add salt after tasting dish as all sauce contains high amount of salts in it)

·      1 T Scallions, green part only for garnishing

·      ¼ to ½ tsp. Ajinomoto/MSG, Monosodium glutamate It’s a salt and is added in the Chinese dishes to enhance taste of the Chinese food (OPTIONAL)

I DID NOT ADD.

·      You will also need a Chinese Wok

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LET’S COOK:

COOK VEGETABLES ON HIGH HEAT FOR SHORT PERIOD OF TIME TO KEEP THEM CRUNCHY.

Cut all the vegetables into big cubes.

Dissolve 1-tablespoon cornstarch in half-cup water and keep aside.

Heat 1-tablespoon oil in a heavy bottom non-stick pan and shallow fry paneer cubes until light golden brown. Keep aside.

Heat 1-½ tablespoon oil in a wok or in a non-stick pan on high heat.

Add whole dry red chilies and let them plum and sizzle for few seconds.

Add chopped garlic and stir-fry until light golden brown in color.

Add onions and stir-fry for 1-2 minutes.

Add both bell peppers and continue stir-frying for 1-2 minutes.

Add scallions and stir-fry for few seconds.

DO NOT OVER COOK VEGETABLES. LEAVE SOME CRUNCH IN IT.

Add cornstarch liquid and cook for 1 minute.

Add all sauces and chili flakes and black pepper powder and cook for 30 to 60 seconds.

Switch off the heat and add shallow fried paneer cubes and mix gently to combine sauce with paneer.

Transfer in a serving plate and garnish with green part of scallions.

Serve hot Schezwan Chili Paneer with Plain Rice.

Enjoy….

NOTE:

Add more or less sauce as per your preference.

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