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A medley of vegetables and almonds
cooked the Chinese way
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Servings : 4
Almonds, blanched and peeled - 15-20
Carrot, cut into 1 inch diamonds - 1 medium
French beans, cut into 1 inch diamonds - 4-6
Cauliflower, separated into florets - 1/4 medium
Button mushrooms, quartered - 6-8
Green capsicum, cut into 1 inch diamonds - 1 medium
Cottage cheese (paneer), cut into 1 inch diamonds -
Corn flour/ corn starch - 2 tablespoons
Oil - 2 tablespoons
Ginger, finely chopped - 1/2 inch piece
Garlic, finely chopped - 3-4 cloves
Vegetable stock - 2 cups
Salt to taste
White pepper powder - 1/4 teaspoon
Fresh coriander leaves, chopped - 1 tablespoon
Chilli oil - 1 tablespoon
Mix corn flour in a quarter cup of water.
Heat oil in a wok, add ginger, garlic and stir-fry
half a minute.
Add carrot, French beans, cauliflower and mushrooms
and stir-fry two minutes. Add vegetable stock and bring
it to a boil.
Reduce heat and simmer for a couple of minutes. Add
almonds, cottage cheese, capsicum, salt, and white
Stir in the corn flour mixture and cook
on high heat for about two minutes or until the sauce
thickens, stirring occasionally.
Stir in coriander
leaves, drizzle chili oil on top and serve hot.