Schezuan Style Paneer and Bean Sprouts
by Tarla Dalal
What better way to start a meal than with a snazzy assortment of your favourite ingredients? Behold how cottage cheese, bean sprouts and spinach tango with peppy ingredients like Schezuan sauce, onions and celery to form a tongue-tickling starter, which guarantees to throw your taste buds into a frenzy. Just make sure that the Schezuan Style Paneer and Bean Sprouts is served immediately upon preparation in order to enjoy that amazing crispness, which is so characteristic of stir-fried foods.
Schezuan Style Paneer and Bean Sprouts recipe - How to make Schezuan Style Paneer and Bean Sprouts
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
3 tbsp schezuan sauce
1 cup paneer (cottage cheese) cubes
1/2 cup bean sprouts
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp chopped celery
1/2 cup finely chopped onions
2 tsp red chilli paste
salt to taste
1/2 cup shredded spinach (palak)
- Method
- Heat the oil in a deep non-stick pan, add the garlic, ginger, celery and onions and sauté on a high flame for 1 to 2 minutes.
- Add chilli paste, schezuan sauce and salt and sauté on a high flame for 1 minute.
- Add the spinach and 2 tbsp of water, mix well and cook on a high flame for 1 minute, while stirring continuously.
- Add the bean sprouts and paneer, mix gently and cook on a high flame for 1 minute, while stirring continuously.
- Serve immediately.
Schezuan Style Paneer and Bean Sprouts Video by Tarla Dalal
| Energy | 225 cal |
| Protein | 8 g |
| Carbohydrates | 11.6 g |
| Fiber | 3.5 g |
| Fat | 16.4 g |
| Cholesterol | 0.1 mg |
| Vitamin A | 973.1 mcg |
| Vitamin B1 | -0.2 mg |
| Vitamin B2 | -0.4 mg |
| Vitamin B3 | -0.1 mg |
| Vitamin C | 62.6 mg |
| Folic Acid | 13.6 mcg |
| Calcium | 280.6 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.5 mg |
| Potassium | 132.6 mg |
| Zinc | 0.4 mg |