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Almond Vegetable Stir-fry ( Healthy Diabetic Recipe )

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    Source: www.tarladalal.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tsp oil

    2. 1 whole dry kashmiri red chilli , broken into pieces

    3. 2 tsp grated ginger (adrak)

    4. 2 tsp grated garlic (lehsun)

    5. 1/2 cup carrot cubes , boiled

    6. 1/2 cup green capsicum cubes

    7. 1/2 cup boiled sweet corn kernels (makai ke dane) (makkai ke dane)

    8. 1/2 cup bean sprouts

    9. 1/2 cup thinly sliced spring onions whites cup

    10. 1/2 cup mushroom slices

    11. 1/2 cup low fat paneer (cottage cheese) cubes

    12. 1/2 cup pak choi cubes

    13. 1/4 cup finely chopped spring onion greens

    14. 1 cup vegetable stock salt and to taste

    15. 2 tsp cornflour dissolved in

    16. 2 tbsp water cup

    17. 1/4 cup toasted almond slices

    18. 3 cups cooked whole wheat noodles

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a wok on a high flame, add the red chilli pieces and stir till it turns black. Remove and discard the chilli pieces. Add the ginger and garlic in the same oil and stir-fry for a minute. Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes. Add the mushrooms, paneer, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes. Add vegetable stock, salt and pepper and bring to a boil. Add the cornflour mixture and heat till the mixture thickens. Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.

    2. packet raw noodles makes 3 cups cooked noodles

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