Chinese paneer and pak choi stir fry with red cabbage and red chilli

Paneer & Pak Choi Stir-Fry

Published on in Mains

Here’s another gluten free Chinese style meal idea that is so easy to make at home, using paneer and pak choi. πŸ™‚

For those of you who are not familiar with paneer, it’s a fresh cheese commonly eaten in South Asia, especially India. I never see it being used in Chinese food, butΒ I personally doΒ it all the time and love it! It’sΒ a great alternative to tofu in meat free dishes since it doesn’t melt, it’s a great source of protein and calcium and it’s much quicker to cook too (because unless you like squidgy tofu, it can take a while to fry to perfection!).

It’s sold in most supermarkets here in the UK, but if you can’t find it, check out independent Indian/Asian shops as they usually sell it. This is the one I normally get, from Morrisons and Tesco.

And with pak choi being an excellent source of many nutrients including calcium, iron, vitamin A and C, this quick stir-fry isn’t just tasty, but very nutritious too. It’s an underrated leafy veg that I’ve been making a point of usingΒ more often lately. πŸ™‚

Ingredients

  • 1 small block of paneer (234g)
  • 2 pak choi (about 3 cups)
  • Red cabbaged (2 cups)
  • 1 large onion
  • A few garlic cloves (or paste/powder)
  • 1-2 inch piece of ginger (or paste/powder)
  • Chilli (to taste)
  • Black pepper
  • Salt

For the sauce:

  • 3 Tbsp soy sauce (I used Ayam gluten free thick soy sauce)
  • 3 Tbsp sherry
  • 1 Tbsp Sriracha sauce (I used the Flying Goose brand)
  • 1 Tbsp rice vinegar
  • Olive oil (or your choice of cooking oil)
  • Sesame oil (to garnish – optional)
  • Tamari sauce (to garnish – optional – I used Kikkoman)
  • Lime juice (to garnish – optional – I used bottled lime juice to save time)

Directions

  1. Cut the paneer into small cubes, slice the pak choi, red cabbage and onion and finely chop the garlic, ginger and chilli.
  2. Pan fry the paneer in a bit of olive oil (or cooking oil of your choice) on medium/low heat until the outer layer becomes slightly crispy and golden. Add salt and black pepper.
  3. Add theΒ onion, pak choi, red cabbage, garlic, ginger and chilli and keep on frying for a few minutes.
  4. Add the soy sauce, sherry, sriracha sauce, rice vinegar. Keep on frying for a few more minutes.
  5. Optional: serve with a drizzle of sesame oil, tamari sauce and lime juice.

Paneer and pak choi gluten free Chinese stir fry

Enjoy!

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