Ingredients:

• Paneer – 150 g
• Capsicum, sliced – 15 g
• Red bell pepper – 15 g
• Fresh Mushroom – 15 g
• Water Chestnuts – 15 g
• Bean sprouts – 20 g
• Spring onion – 20 g
• Green portion of Spring onion – 10 g
• Oil – 5 ml
• Ginger – 10 g
• Vegetable stock – 100 ml
• Corn flour slurry – 1 tsp
• Salt – 1 tsp
• White pepper powder – 3 g
• Boiled basmati Rice – 150 g

Method:

1. Heat a wok and add 5 ml of oil along with 100 ml stock.
2. Add chopped ginger and cook for a moment. Add the paneer pieces.
3. Toss for a minute and add all the vegetables except green portion of the spring onion.
4. Toss again to mix well and cook in stock for a minute.
5. Add seasoning and the corn flour slurry.
6. Take boiled rice in a serving dish and pour the vegetables over it.
7. Garnish with chopped spring onion.

Recipe courtesy of Khatija Khatri