3pepperssliced into 3cm strips (I use red and green)
10spring onionssliced on the bias, some greens reserved for garnishing
3tbspsunflower or rapeseed oil
8large cloves garliccrushed
4green chilliessliced on the bias
3tbsplighy soy sauceif you want a darker colour, use dark soy sauce
1tspsugar
2tbspfresh corianderchopped
Shredded lettuceto serve
Instructions
Mix together the cornflour, white pepper and salt. Coat the paneer in the cornflour mixture.
Heat the oil in a large wok and add the paneer. Fry until crispy and golden all over. Remove with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
In the remaining oil, add the garlic, chillies, 3/4 of the spring onions, peppers, soy sauce and sugar. Saute over a high heat for a minute and then add the paneer. Toss to combine.
Serve on a bed of shredded lettuce, garnished with the reserved spring onions and fresh coriander.