One of my absolute favourite cuisines is Indian style Chinese food (commonly referred to as “Hakka”). This style of food comes from Kokata, India; which is home to a small Chinese population. They took their bangin’ cuisine from China and mashed it up with the Indian ingredients that were available to them and created something that I can only describe as awesomesauce.
This recipe highlights paneer, which is a fresh cheese that is used in a lot of Indian cooking. It is a good source of protein, and really, damn delicious.
**Feel free to click on the red links for photo references**
Recipe makes approx. 2 servings
- 3 cups of paneer, cubed (substitute: extra firm tofu)
- 1 quart frying oil
- 1 cup of green bell pepper, chopped
- 1 cup of red bell pepper, chopped
- 1 cup button mushroom, quartered
- 1 cup red onion, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 3 tsp ketchup
- 4 tsp sugar
- 6 tsp soy sauce
- 1-2 sliced green chili pepper (add per your spice tolerance)
- 1 cup cornstarch
- 1/2 tsp MSG (optional)
- 1 green onion (garnish)
- Heat up frying oil to 350F (reserve 3 tbsp of oil for later)
- Toss the paneer cubes in cornstarch until fully coated
- Fry the paneer cubes until golden brown. Put to the side.
- In a wok, heat up 3 tbsp of oil on medium-high heat and add aromatics (garlic, ginger, onion and chili pepper). Once they are lightly browned, add bell peppers and mushrooms. Cook for 5 minutes, or until browned lightly.
- Add soy sauce, ketchup, sugar and 1/3 cup of water to the wok. Stir well and coat the vegetables. Feel free to add MSG at this point if you wish to do so.
- Add Paneer cubes and mix together.
- Pour into a serving dish, garnish with green onion and Enjoy 🙂