Almond Vegetable Stir-fry
Hmm, almonds? am i kidding? no, despite belonging to the nut family and having its share of quirks, almonds have their share of health benefits – they lower blood cholesterol levels and reduce the risk of heart disease. Note that i’ve used toasted almonds and not fried them, so as to keep a check on the calorie count. Plus, the vegetables contribute abundant nutrients to this dish – making it absolutely fine to have as an occasional treat!
Servings Prep Time
4 15minutes
Cook Time
5minutes
Servings Prep Time
4 15minutes
Cook Time
5minutes
Ingredients
Instructions
  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.
  2. Add the ginger and garlic in the same oil and stir-fry for a minute.
  3. Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes.
  4. Add the mushrooms, paneer, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes.
  5. Add vegetable stock, salt and pepper and bring to a boil.
  6. Add the cornflour mixture and heat till the mixture thickens.
  7. Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.
Recipe Notes

1 packet raw noodles makes 3 cups cooked noodles