Chili Garlic Cottage Cheese (Paneer)and Baby Corn

 INGREDIENTS:

1. Paneer 300 gm cubed
2. Baby Corn 150 gm halved
3. Corn Flour 1 tsp mixed with 1 tbsp water
4. Bell papers diced into medium-sized cubes 1/3rd cup
5. Onion diced into medium-sized cubes 1/3rd cup
6. Garlic 1 tbsp minced
7. Ginger 1 tsp grated
8. Black pepper powder 1 tsp
9. Salt to taste
10. Vinegar 1 tsp
11. Soya sauce 2 tsp
12. Tomato Ketchup 1 tbsp
13. Chili garlic sauce 2 tsp
14. Sugar 1/2tsp

METHOD:

Serving Size: 4-5

Blanch baby corn in hot water for 2–3 minutes.

Shallow fry paneer and baby corn until golden. Set aside.

Heat oil in a wok and stir-fry the minced garlic and ginger. Add the diced onions and the bell peppers and sauté until just slightly softened but crisp.

Stir in soy sauce, chili garlic sauce, ketchup, vinegar, and sugar. Add salt and pepper and let it sizzle.

Add the paneer and baby corn and toss them to coat with the sauce.

Add corn flour slurry and stir-fry on high heat until dry and glossy. 

Garnish with sesame seeds and serve with either noodles or Schezwan fried rice, and mint-yogurt dip or spicy mayo dip.