BroccoliRedPepperStirFry

Broccoli Red Pepper Stir Fry

Hot summer days somehow make it necessary to have a colourful plate of food! Stir fried vegetables, that are cooked just enough to have a crisp crunch, with a light sauce seems to be just right. I like to have a piece of bread or half a bagel alongside to complete the meal, so this little dish fit the bill perfectly!

Ingredients

1 medium broccoli, cut into florets. Save the stalk to make a soup/stock some other time.
1/2 red bell pepper, sliced

Vegetables
50g fresh paneer, cubed (fresher the better)
3-4 cloves garlic
1 red bird chilli, sliced
1/2 inch ginger, peeled and crushed
2 teaspoons honey/sugarcane molasses
2 tablespoons fresh peanuts
1/2 teaspoon spicy red chilli powder
1 tablespoon natural vinegar (I used apple cider vinegar)
1.5 teaspoon salt (adjust according to taste)
30 ml oil
a little water

Method

Heat a pan, and put in the peanuts to roast. Keep stirring with a wooden spoon on a medium flame until the peanuts begin to brown, about 4-5 minutes. Now take the peanuts out of the pan, slightly crush and keep aside.

RoastPeanuts

Use the same pan for the stir fry - add some oil which should heat up very quickly. Add the garlic, ginger and chilli, and toss on a low flame until cooked, allow the garlic to slightly brown but not burn.

Now add the paneer, broccoli and red peppers, toss for a few minutes until the vegetables get a bright colour. Now add the molasses/honey, vinegar, salt, chilli and about 3 tablespoons of water. Mix gently, then cover the pan and allow to cook for 3-4 minutes until the vegetables are just cooked.

Cooking

Take off the lid, stir in the peanuts and simmer until the liquid reduces to a light gravy.

Serve with rice, noodles or bread.

ReadyToServe

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