Friday, November 12, 2010

Schezhuan paneer

Schezuan cuisine originated from the province of China. It is famous for bold flavors, particularly the pungency and spiciness. The extensive use of ginger, garlic and chilli peppers makes this type of cooking more unique in its style. You can also make schezuan chicken, simply by substituting chicken with paneer. You can also add your choice of vegetables like mushrooms and red peppers etc to add more colour. Vegetarians can skip the chicken stock and add vegetable stock instead, to make it a delicious vegetarian dish.

Schezhuan paneer

Paneer - cut into 1/2" cubes and fried
Garlic- 1 tsbp finely chopped
Ginger- 1 tbsp finely chopped
Dry red chillies - 3
Green peppers - 1 diced
Onions- 1diced
Soya sauce - 1 tsp
Chilli sauce - 1 tsp
Vinegar - 1 tsp
Freshly ground pepper -1/4 tsp
Oil - for the frying of paneer and for the sauce)
Spring Onion- 1 tbsp chopped
Chicken stock- 1 cup
Cornflour-2 tbsp

Cut the paneer and deep fry them in oil, keep them aside.

Heat 2 tbsp oil in a wok and add the dry red chillies and saute over high heat till they darken a bit.

Add ginger,garlic and fry for a minute. Add the spring onions and onions and fry till translucent. Add green peppers and saute.

Add soya sauce, chilli sauce, vinegar and salt and mix well.

Mix in the chicken stock. In a small mixing bowl add the cornflour and 4 tbsp of water and mix it well. when the chicken stock starts boiling add cornflour and stir so that no lumps are formed and cook until a thick sauce is formed. Add the fried paneer and mix. Garnish and serve with noodles or chinese fried rice.

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