Fructose Free Chilli Paneer
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Learn more →Ingredients
4 servings
For the paneer
- 14 oz paneer, cut into 1-inch cubes
- 3 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp tomato ketchup
- 1 tsp chilli sauce or sriracha
Ingredient noteThis recipe uses only a small amount of sriracha per serving, which keeps the fructose load low and makes it likely Low Fructose.
- 1 tsp sugar
- 1 tsp cornstarch
- 3 tbsp water
For the stir-fry
- 3 tbsp neutral oil, divided
- 1 medium yellow onion, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 green chillies, thinly sliced
- 3 green onions, thinly sliced, white and green parts separated
- 1 tsp sesame oil
Instructions
- 1
In a mixing bowl, toss the paneer cubes with 3 tbsp cornstarch, salt, and black pepper until each piece is evenly coated.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, chilli sauce, sugar, 1 tsp cornstarch, and water until smooth. Set aside.
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