Fructose Free Black Pepper Paneer Stir-Fry with Snow Peas
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 lb paneer, cut into ¾-inch cubes
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 8 oz snow peas, strings removed
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 2 scallions, white and green parts separated, thinly sliced
For the sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 ½ tsp freshly cracked black pepper
- ¼ cup water
- 1 tsp cornstarch
For serving
- cooked rice or noodles, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, black pepper, water, and cornstarch until the cornstarch is fully dissolved. Set aside.
- 2
Heat 2 tbsp of the oil in a large skillet or wok over medium-high heat until shimmering. Add the paneer cubes in a single layer and cook undisturbed for 2–3 minutes, until the undersides are deep golden. Flip and cook for another 1–2 minutes, until golden on the second side. Transfer to a plate.
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