Recipe

Hakka-Style Chile Paneer

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• Prep: 20 min.
• Servings: 4
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With its roots in Goa, where there is a large Chinese population, this dish brings the true taste of Indo-Chinese cooking to a new level in your kitchen!

What You Need!

1 Tbsp. oil
200 g (1/2 of 400-g pkg.) paneer cheese, cut into 1/4-inch cubes
1 onion, chopped
1/2 cup chopped green peppers
3 green chilies, thinly sliced
2 cloves garlic, chopped
1 Tbsp. minced gingerroot
1 tsp. cornstarch
1/4 cup water
1/4 cup Kraft Catalina Dressing
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar
2 Tbsp. chopped fresh coriander (cilantro)
1/2 tsp. crushed red pepper

Make It!

HEAT oil in large nonstick skillet on high heat. Add next 6 ingredients; cook and stir 5 min. or until paneer is lightly browned and onions are crisp-tender.
MEANWHILE, mix cornstarch and water in medium bowl until well blended. Add remaining ingredients; mix well.
ADD cornstarch mixture to skillet; cook and stir 30 sec. to 1 min. or until sauce is thickened.

Serving suggestion:

Serve with hot cooked basmati rice.

Substitute:

Substitute firm tofu for the paneer.

Nutritional Information

(per serving)
Serving Size = 1/2 cup (125 mL)