Ingredients

• Paneer - 150 g
• Capsicum, sliced - 15 g
• Red bell pepper - 15 g
• Fresh mushroom - 15 g
• Water chestnuts - 15 g
• Bean sprouts - 20 g
• Spring onion - 20 g
• Green portion of spring onion - 10 g
• Oil - 5 ml
• Ginger - 10 g
• Vegetable stock - 100 ml
• Corn flour slurry - 1 tsp
• Salt - 1 tsp
• White pepper powder - 3 g
• Boiled basmati rice - 150 g

How to Make Paneer Chopsuey

• Heat a wok and add 5 ml of oil along with 100 ml stock.
• Add chopped ginger and cook for a moment. Add the paneer pieces.
• Toss for a minute and add all the vegetables except green portion of the spring onion.
• Toss again to mix well and cook in stock for a minute.
• Add seasoning and the corn flour slurry.
• Take boiled rice in a serving dish and pour the vegetables over it.
• Garnish with chopped spring onion.