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Vegetable and paneer stir-fry with a side of cauliflower rice

average rating is 3 out of 5, based on 150 votes

Indulge in a flavorful and healthy delight with our Vegetable and Paneer Stir-Fry with Soy Sauce and Cauliflower Rice. This low-carb, high-protein dish is perfect for diabetics and those following the SOZA weightloss program. With a colorful medley of fresh vegetables, succulent paneer, and a savory soy sauce glaze, this recipe is a tantalizing blend of textures and flavors that will leave you satisfied and nourished.

Serving Suggestions/Tips:

Garnish with fresh cilantro for a burst of freshness.

Serve the stir-fry alongside cauliflower rice for a complete low-carb meal.

Customize the vegetables based on your preference or seasonal availability.

Adjust the seasoning of the stir-fry according to your taste.

Enjoy it as a standalone dish or pair it with a side of mixed greens for added freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Diabetic-friendly Gluten-free Vegetarian Keto-friendly Low-sodium High-fiber Low-calorie Grain-free Nut-free Egg-free Clean eating Weight-loss friendly Balanced nutrition Heart-healthy Plant-based protein Fiber-rich Vitamin-rich Antioxidant-rich Gut-friendly Low saturated fat Non-GMO main meal lunch dinner

Ingredients

Ingredients for Stir-Fry:

200g paneer (Indian cottage cheese), cut into cubes
1 medium-sized bell pepper, thinly sliced
1 medium-sized zucchini, thinly sliced
1 medium-sized carrot, thinly sliced
1 cup broccoli florets
2 tablespoons olive oil
2 cloves of garlic, minced
1 teaspoon ginger paste or freshly grated ginger
Salt and pepper to taste
Chopped fresh cilantro for garnish

Ingredients for Cauliflower Rice:

1 medium-sized head of cauliflower
1 tablespoon olive oil
Salt to taste

Directions

Start by preparing the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until it reaches a rice-like consistency.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5 minutes, until tender. Season with salt to taste. Set aside.
In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced garlic and ginger paste, and sauté for about 1 minute until fragrant.
Add the sliced bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Push the vegetables to one side of the skillet and add the paneer cubes to the other side. Cook for 2-3 minutes until the paneer is lightly browned.
Now, mix the vegetables and paneer together. Drizzle low-sodium soy sauce over the mixture and stir-fry for another minute until everything is well-coated. Season with salt and pepper to taste.
Remove from heat and garnish with freshly chopped cilantro.
Serve the Vegetable and Paneer Stir-Fry alongside the cauliflower rice.