Fructose Free Thai Basil Paneer Stir-Fry with Chiles
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4 servings
For the stir-fry
- 14 oz paneer, cut into ¾-inch cubes
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 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 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 fresh thai chiles (bird's eye), thinly sliced
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 3/4 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- 1 cup fresh thai basil leaves, loosely packed
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil
- ¼ tsp white pepper
For serving
- steamed jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, sesame oil, and white pepper until the sugar dissolves. 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 2 minutes, until golden on the second side. Transfer to a plate and set aside.
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