Chinese Rice Bowl

Nutrition values are AI-estimated based on ingredients.

• 1 tablespoon cooking oil
• 1 teaspoon butter
• 1-2 tablespoons minced garlic
• 1-1.5 cups mixed bell peppers
• 1/2 large red onion, cut into petals
• 1/2 cup diced carrots
• 1/2 cup broccoli florets
• 1/2 cup baby corn
• 200 grams cubed paneer
• 1-2 tablespoons dark soy sauce
• 1-2 tablespoons red chilli sauce
• 1 tablespoon white vinegar
• Salt to taste
• Crushed black pepper
• 0.5-1 teaspoon red chilli flakes
• 1-2 tablespoons cornstarch
• 1.5-2 cups water
• 1 teaspoon chilli oil
• Chopped spring onions
• White sesame seeds

1. 1Heat cooking oil and butter in a pan.
2. 2Sauté minced garlic briefly until fragrant.
3. 3Add chopped bell peppers, carrots, broccoli, and red onions to the pan and stir-fry over high heat.
4. 4Introduce cubed paneer and baby corn, then toss with the vegetables.
5. 5Add dark soy sauce, red chilli sauce, and white vinegar to the mixture.
6. 6Season the dish with salt, crushed black pepper, and red chilli flakes, tossing vigorously to coat all ingredients.
7. 7Drizzle in about 1 teaspoon of chilli oil.
8. 8Pour in a cornstarch slurry along with water to form the gravy.
9. 9Stir the mixture and allow it to simmer, thickening the sauce to a glossy consistency.
10. 10Garnish generously with chopped spring onions and white sesame seeds, stirring them into the thickened gravy.
11. 11Serve the prepared stir-fry in a white bowl alongside a mound of burnt garlic fried rice, further garnished with spring onions and white sesame seeds.

These instructions are our analysis of the original video. Watch on YouTube →