A fusion dish featuring cubes of paneer tossed with Thai basil, soy sauce, and Indian green chilies.
Hands-free mode with voice commands & timers
No ratings yet
Heat 1 tablespoon of oil in a non-stick pan and lightly sear the paneer cubes until the edges are golden brown, then set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, and brown sugar to create the stir-fry base.
Heat the remaining oil in a wok over high heat until shimmering.
Add the minced garlic, julienned ginger, and slit green chilies; stir-fry for 30 seconds until fragrant but not burnt.
Toss in the red bell peppers and stir-fry for 2 minutes until they are slightly softened but still crisp.
Return the seared paneer to the wok and pour the prepared sauce mixture over the ingredients.
Add the cornstarch slurry if a thicker glaze is desired, tossing rapidly to coat every cube of paneer.
Turn off the heat and immediately fold in the fresh Thai basil leaves, allowing the residual heat to wilt them and release their aroma.
