Gluten Free Garlic-Ginger Paneer Stir-Fry
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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
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 6 oz snap peas, strings removed
- 1 medium red onion, cut into 1-inch wedges
For the sauce
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- 1 tsp cornstarch
- 2 tbsp water
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, toasted sesame oil, red pepper flakes, cornstarch, and water until the cornstarch is fully dissolved. Set aside.
- 2
Heat 2 tbsp of the neutral oil in a large wok or 12-inch skillet 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 the paneer to a plate and set aside.
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