Gluten Free Garlic-Ginger Paneer Stir-Fry
Crispy golden paneer, vibrant bell peppers, snap peas, and a glossy garlic-ginger sauce — this stir-fry is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The key swap that makes this naturally wheat-free is tamari in place of regular soy sauce, which delivers that same deep, savory punch without any gluten. A touch of cornstarch whisked into the sauce helps it thicken beautifully and cling to every cube of paneer and crisp-tender vegetable. Searing the paneer first until it's deeply golden on both sides is what sets this dish apart — you get that satisfying chew and caramelized crust that holds up when everything gets tossed together. The high-heat stir-fry technique keeps the peppers bright and snappy rather than soggy, so the textures stay exciting all the way through. It serves four and comes together in one wok, which means less cleanup and more time actually enjoying dinner.
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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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