Kung Pao Paneer

1. 1

   Prepare and Fry the Paneer

   • In a mixing bowl, combine the paneer cubes, 2 tbsp cornstarch, 1/4 tsp salt, and black pepper powder. Toss gently until each cube is evenly coated.
   • Heat 3 tbsp of oil in a wok or large skillet over medium-high heat.
   • Carefully place the coated paneer cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Shallow-fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crisp.
   • Remove the fried paneer with a slotted spoon and set aside on a paper towel-lined plate.
2. 2

   Prepare the Sauce Mixture

   • In a small bowl, whisk together the soy sauce, rice vinegar, tomato ketchup, red chili sauce, sugar, and 2 tbsp of water. Set aside.
   • In a separate small bowl, mix the remaining 0.5 tbsp (1.5 tsp) of cornstarch with the remaining 2 tbsp of water to create a smooth, lump-free slurry. Set aside.
3. 3

   Sauté Aromatics and Vegetables

   • In the same wok, add the remaining 1 tbsp of oil and heat over high heat.
   • Add the dried red chilies and crushed Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
   • Add the chopped ginger and garlic. Sauté for another 30 seconds until their raw aroma disappears.
   • Add the cubed onion and capsicum. Stir-fry for 2-3 minutes, keeping the heat high, until the vegetables are tender-crisp.
4. 4

   Combine and Finish the Dish

   • Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a boil, which should take about 1 minute.
   • Give the cornstarch slurry a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, as the sauce thickens and becomes glossy.
   • Add the fried paneer cubes and roasted peanuts to the wok.
   • Gently toss everything together for about 1-2 minutes to coat the paneer and peanuts evenly in the sauce.
   • Turn off the heat, garnish with chopped spring onion greens, and serve immediately.

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