Fructose Free Lemongrass Coconut Paneer Stir-Fry with Lime
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Learn more āIngredients
4 servings
For the stir-fry
- 1 block (14 oz) paneer, cut into Ā¾-inch cubes
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 red bell pepper, thinly sliced
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.
- 1 cup snap peas, trimmed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- salt and pepper, to taste
For the sauce
- 3 stalks lemongrass, outer layers removed, tender inner core finely minced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Ā½ tsp red pepper flakes
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
For serving
- cooked jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the paneer cubes dry with paper towels and season lightly with salt and pepper. Heat 1 tbsp of the oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the paneer in a single layer and sear undisturbed for 2ā3 minutes, until the undersides are deep golden. Flip and cook for another 1ā2 minutes until golden on the second side. Transfer to a plate and set aside.
- 2
In a small bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, red pepper flakes, lime juice, and lime zest until combined. Set aside.
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