Our weekdays are mostly without flours and explicit carbs like rice and rotis and because of this, our cooking has gone up quite a bit, because we have to fill our plates and tummies with vegetables and meats.
So, we’re doing all types of curries, salads, roasts, grills and what have you, in an attempt to keep our spirits alive, palates satisfied and tummies filled.
We ate this stir fry for dinner a couple of days ago, with a salad of ice berg lettuce, feta cheese, onions, cucumber and tomatoes, plus a side of a couple of boiled eggs each. Nice dinner that was.
- Paneer, 100gm, medium dices
- Mushrooms, 1 packet, white/button, sliced
- Baby corn, handful, sliced lengthwise
- Carrots, 1 medium, small dices
- Capsicum/Bell peppers, 1 medium, chopped
- Light soy sauce
- Dark soy sauce
- Fish sauce
- Salt, pinch
- Garlic, plenty, finely chopped
- White vinegar, dash
- Sugar, dash
- Heat oil. Fry the garlic for a bit.
- The vegetables next. I used this sequence – carrots, baby corn, paneer and finally the mushrooms. The capsicum were added last and barely cooked. This allows for some crunch. If you don’t like them crunchy, add them right after the carrots.
- Light soy sauce for flavour and dark soy sauce for colour. A dash of fish sauce. Check the seasoning before adding any more salt. All three sauces contain plenty. A dash of vinegar and a pinch of sugar to balance things out.
- Toss vigorously on very high heat.
- If you want more chili, add a few dried red chilies with the garlic and/or some finely sliced green chilies.
- It’ll go well on noodles, especially those thin rice noodles, or with rice.
- Substituting paneer with tofu is fine.
- Add boneless, shredded chicken if you want, at the very beginning, right after the garlic and before adding the vegetables, ensuring the chicken is mostly cooked before adding the vegetables.
- Add more vegetables if you want, keeping the time they’ll take to cook, in mind