Quick Low-Fat Paneer and Vegetable Stir-Fry

1.In a medium bowl, gently toss the paneer cubes with 1 teaspoon cornstarch, 1/2 teaspoon black pepper, and 1 tablespoon light soy sauce until lightly coated. Set aside.

2.Heat the sesame oil in a large wok or skillet over medium-high heat until shimmering.

3.Add the paneer cubes in a single layer (work in batches if necessary to avoid overcrowding) and sear for 2-3 minutes per side until lightly golden brown. Remove the paneer from the wok and set aside.

4.Add the minced garlic and grated ginger to the hot wok and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

5.Add the carrots and broccoli florets to the wok. Stir-fry for 3 minutes until they begin to soften slightly.

6.Add the red and yellow bell peppers and snow peas. Continue to stir-fry for another 2 minutes until the vegetables are crisp-tender (al dente).

7.In a small bowl, whisk together the 2 tablespoons low-sodium soy sauce, rice vinegar, and optional honey/maple syrup.

8.Pour the sauce mixture over the vegetables, stirring quickly to coat. Immediately pour in the cornstarch slurry while stirring continuously until the sauce thickens slightly.

9.Return the seared paneer to the wok. Toss gently for 1 minute to heat through and coat everything in the sauce.

10.Remove from heat. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately, ideally over brown rice or quinoa.