Chilli paneer

Method

1. 1 Cut paneer into long strips, coat with cornstarch, and fry at 180 degrees for 2 minutes until crispy.
2. 2 Frying the ingredients first until crispy before stir-frying is a characteristic of Indo-Chinese cuisine, differentiating it from Indian paneer sauces.
3. 3 Sauté minced garlic over high heat for 40 seconds, then add onion and bell pepper and stir for 90 seconds.
4. 4 Mix soy sauce with ketchup, vinegar, and cornstarch dissolved in water to make a sauce.
5. 5 Pour the sauce into the pan and cook for 40 seconds until it thickens.
6. 6 Add the paneer, stir for 20 seconds, then turn off the heat immediately and sprinkle with chopped green onions.