Cottage cheese Hunan

Hunan paneer

Ingredients.....

10 dry red chilis powder

4 dry Kashmiri chilis powder

2 tbsp olive oil

2 more tbsp olive oil

1 tsp sichuan peppercorn powder

1 tsp black peppercorn powder

1 tbsp doenjang ( soyabean and chitkabra bean both equal quantity,saoaked overnight grind to a fine paste and keep for fermentation. This fermented paste is called doenjang sauce)

1 tbsp butter garlic paste

1 tbsp teriyaki sauce ( originally oyster sauce is used in this recipe, I prefer teriyaki sauce )

1 tbsp rice wine ( homemade rice Vine)

1 tbsp white vinegar

1 tbsp chopped white part of spring onions

2 piece of chopped bok choy

1 inch ginger, minced

4 garlic cloves, minced

1 tbsp rice wine( homemade)

2.5 cups water

1 tbsp chopped enoki mushrooms

Half of capsicum into small size square piece

1 tbsp soy sauce

Salt to taste

Preparations.....

Heat a tsp of oil in a wok over medium-low heat. Toast dry red chilis and sichuan peppercorns. Stir occasionally, being careful not to burn the chilis. Let the chilis cool on a plate. When cooled, chop them up finely.

Make the chili paste: doenjang, black bean garlic sauce, teriyaki sauce. Whisk this together. Keep aside.

In the same wok, heat 2 tbsp oil over medium heat. Saute all paneer cubes on high flame, remove on a plate and keep aside.

Add more oil, Add ginger, garlic, and white spring onions. After a few minutes, add white pepper, red chili powder, and rice wine to deglaze the wok. Add the paste and gently stir. Add 2.5 cups water and bring it to a simmer.

Add bok choy and all other ingredients one by one except mushroom, it will cook almost immediately.

Check once, then add salt only if necessary, even though we use all salted sauces.

Serve hot with rice, roti or paratha.

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