Spicy Paneer Stir-Fry

1.Start by cooking the jasmine rice according to package instructions. Once cooked, fluff with a fork and set aside.

2.In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

3.Add the cubed paneer to the skillet and sauté for about 5-7 minutes, turning occasionally until golden brown on all sides. Remove the paneer from the skillet and set aside.

4.In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, making sure not to burn them.

5.Add the sliced red and yellow bell peppers and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp and vibrant in color.

6.Return the browned paneer to the skillet with the vegetables. Pour in the soy sauce, chili sauce, sesame oil, ground black pepper, salt, and red chili flakes (if using). Stir well to combine all ingredients and cook for an additional 2-3 minutes, allowing the flavors to meld together.

7.Remove from heat and garnish with chopped green onions and fresh cilantro leaves before serving.