Paneer and Green Bean Stir-Fry

• servings: 4 servings

Ingredients

¼ cup mirin (sweet Japanese rice wine)

4 tsp. soy sauce

3 Tbsp. vegetable oil, divided

1 8–12-oz. block paneer, cut into 3x½" pieces (like chunky french fries)

12 oz. green beans, trimmed, patted dry if needed

3 oz. snow peas

1½ tsp. mild curry powder

Kosher salt (optional)

Directions

Stir ¼ cup mirin, 4 tsp. soy sauce, and 2 Tbsp. water in a small bowl to combine; set sauce aside.

Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Arrange one 8–12-oz. block paneer, cut into 3x½" pieces (like chunky french fries), in pan in a single layer and cook, turning occasionally, until golden brown all over, about 5 minutes. Transfer paneer to a plate with tongs.

Add 12 oz. green beans, trimmed, patted dry if needed, to same pan; cook, tossing occasionally and adjusting heat as needed if cooking too quickly, until blistered (but not scorched), 10–12 minutes. Add 3 oz. snow peas; cook, tossing often, until a shade darker and no longer squeaky-raw, 1–2 minutes.

Return paneer to pan; add 1½ tsp. mild curry powder and remaining 1 Tbsp. vegetable oil and cook, tossing constantly, until curry powder is evenly distributed and very fragrant, 1–2 minutes. Add reserved sauce and cook, tossing occasionally to coat, until liquid is evaporated, about 3 minutes. Taste stir-fry and season with kosher salt if needed. Transfer to a platter to serve.