By Rajlakshmi
January 16, 2026
Kicking off a meatless weekend tradition? This popular Chinese stir-fry recipe will have you swooning as it makes restaurant-style kung pao paneer at home.
40 grams mixed bell pepper 60 grams of kung pao sauce 180 grams paneer 10 grams cashew nut Salt to taste 10 grams of spring onion ½ cup roasted peanuts 2 green onions, sliced 2 dried red chillies, deseeded and chopped 2 cloves of garlic, minced 1-inch piece of ginger, minced 1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1 tablespoon Chinese black vinegar 1 tablespoon vegetable oil Salt, to taste
Slice the paneer into small cubes. Gently toss in the cornflour and a touch of salt. This keeps it slightly crunchy and delicate.
Add kung pao sauce, soy sauce, hoisin sauce, Chinese black vinegar, and a small amount of water.
Set a wok or pan over medium heat. Roasted peanuts and cashew nuts should be dry-roasted until they are slightly brown. Set aside.
Heat more oil. Add minced ginger, garlic, and dried red chillies. Stir-fry until aromatic, for a few seconds.
Stir-fry the mixed bell peppers for 2 minutes over high heat to preserve their crispness.
Add the paneer cubes. Pour in the sauce. Gently toss. Make sure everything is uniformly coated.
Toss again after adding the cashews and toasted peanuts.
Serve hot over steaming rice or noodles, garnished with chopped green or spring onions.