You are here: Home > Cuisine > Chinese Vegetarian > Chinese Stir Fry Vegetables > Paneer and Baby Corn Stir- Fry ( Chinese Cooking ) Paneer and Baby Corn Stir- Fry ( Chinese Cooking ) by Tarla Dalal Paneer and baby corn stir-fry, a wonderful combination served in chinese style! the fresh paneer is soft and crumbly while the baby corn is crisp making them perfect ingredients for a stir-fry. Capsicum, spring onions, plenty of ginger, garlic and soya sauce ensures that the dish packs a punch both in terms of texture as well as flavor. Ensure that you use fresh paneer for best results. This stir-fry tastes wonderful with a bowl of noodles or chinese rice- serve immediately! 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(1") cubes1 1/2 cups baby corn , blanched and cut into 25 mm. (1") piecesFor The Garnish1/2 cup finely chopped spring onion greens Method MethodHeat the oil in a wok / kadhai on a high flame till it smokes.Add the spring onion whites and sauté on a high flame for 2 minutes.Add the celery, green chillies, garlic and ginger, mix well and sauté on a high flame for a minute.Add the capsicum, paneer, baby corn and the soya sauce mixture, toss gently and sauté on a high flame for another 2 minutes or till the sauce thickens and coats the vegetables and paneer well. Serve hot garnished with spring onion greens.Handy tip:Handy tip:As a variation, you can replace the soya sauce mixture with black bean sauce or hoisin sauce, readily available in the market. Nutrient values per servingEnergy155 calProtein3.9 gCarbohydrates4.4 gFiber0.4 gFat13.6 gCholesterol0 mgVitamin A213.1 mcgVitamin B1-0.2 mgVitamin B2-0.2 mgVitamin B3-0.1 mgVitamin C14.1 mgFolic Acid3.8 mcgCalcium132.1 mgIron0.3 mgMagnesium0 mgPhosphorus0 mgSodium86 mgPotassium16.3 mgZinc0.1 mg