Paneer stir-fried with green peppers and soy, jasmine rice

Ingredients

For 1 serving

• Paneer90 g
• Green bell peppers100 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Soy sauce1 tablespoon
• Chili pepperto taste
• Cornstarch1 teaspoon
• Peanut oil2 teaspoons
• Jasmine rice55 g
• Saltto taste

Contains: gluten, lactose, nuts, soy,

Method

1. Bring a pan of water to the boil, salt it and cook the jasmine rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile cut the paneer into cubes of about 2 cm; wash the green peppers, remove the seeds and pith and cut into squares of about 2–3 cm; peel the onion and cut it into similar squares. Chop the garlic, peeled ginger and chilli.
3. Dissolve the cornflour in half a glass of cold water with the soy sauce.
4. Heat half the groundnut oil in a large pan or wok over medium-high heat and brown the paneer for 4–5 minutes, turning, until golden on all sides; set aside.
5. Add the remaining oil and stir-fry the peppers and onion with the garlic, ginger and chilli over high heat for 4 minutes, until glossy but still crisp.
6. Pour in the soy and cornflour mix, return the paneer and stir for 1 minute, until the sauce thickens and glazes it; taste and add salt only if needed, then serve with the rice.