2tablespoonchili sauce (more or less)Lee Kum Kee Brand is my favorite
1bunchgreen onions, sliced lengthwise
1-2ozwater (measurement depends on how much gravy is preferred)
½large onion chopped into 1" pieces
1green bell pepper chopped into 1" pieces
all purpose flour or corn starch for dusting
salt
Instructions
Heat a pan with frying oil.
Dust the paneer in all purpose flour or corn starch (this step is optional but recommended for crisp paneer and thick gravy).
Pan/deep fry the paneer until golden brown and crisp. Set the fried paneer aside.
In another wide wok/pan, heat some sesame oil on high heat and saute the onion and bell peppers for a quick minute until al dente. Remove them from the pan and set them aside as well.
Heat sesame oil in the pan again and add sliced chili peppers, garlic, and ginger. Saute for about 1 minute on low heat.
Add soy sauce, white pepper powder, and chili sauce. Mix it well.
Add some water and deglaze the pan. Let it come to a boil.
Add the paneer, bell peppers, and onions to the wok. Mix everything together.
Do a taste test and add salt accordingly.
Reduce the heat, cover with a lid, and cook for about 5 minutes stirring frequently.
Stir in the green onions and mix.
Serve hot!
Notes
Options:
Make it gluten free by using gluten free soy sauce and corn starch instead of all purpose flour.
For spicy pepper options, pick between bell peppers, serrano, jalapeno, and thai chili according to spice level tolerance