Thursday, 30 July 2009

Chinese Style Vegetable Stir fry

We always knew it, but the weighing scale brought us out of our optimistic thinking that the weight gain was temporary. On Sunday we realised that it was for real, was here to stay and in fact threatened to increase with time. It was high time we did something about it. And obviously food was the prime suspect. There were others like complete inactivity during the weekends, an almost wasted gym membership etc, but it was easy & convenient for us to put the blame on the food we consume & so we decided to change it, at least one meal of the day.

Now, we are not doing anything drastic not even following any particular diet. Although I have to say, inspired by Sig, I did a lot of reading up on the South Beach diet and other Low carb ones. I even tried to follow the SBD for some time but could not keep up with it. I find it a bit difficult to completely follow such diets being a vegetarian. There are a lot of Carb less options for the Non Vegetarians but for me it was very tough thinking up low carb meals without using Meat, Sea food, Eggs & even Mushrooms (I have an allergy!).

So currently we are replacing our usual dinner meal for something more healthy, low fat & low carb and combining this with a mandatory 30 min workout everyday. We are also limiting the consumption of bread for breakfast and fried items & sweets are prohibited unless absolutely necessary on days when there has to be a Naivedya. Believe me its an uphill task to start a diet in the month of Shravan!

I don't think I will be able to write daily about this ‘diet’, but will try to update with the dinners we had, as frequently as possible. And success, if any, will be conveyed with bold letters!

Chinese style Vegetable stir fry

Picture 306


  • 2 Carrots
  • 5-6 Baby Corns
  • 1 Green pepper, sliced
  • 1 Cup small florets of Cauliflower
  • 1 cup Peas
  • 1.5 Cups of Paneer Cubes
  • 1/2 tsp oil
  • 2 cloves of Garlic, minced
  • 1 tsp ginger, chopped finely
  • 1 Green Chilli, slit lengthwise
  • 1 tsp Soy Sauce
  • 1/2 tsp White Vinegar
  • 1 tblsp Tomato Ketchup (Optional)
  • Salt & Pepper

Method: Peel and cut the carrots into medium sized pieces. Cut the baby corns into equal sized discs. Boil these along with the cauliflower florets for about 3-4 min. The veggies should have a crunch to them but be cooked.

Put a Wok on to heat. When hot, add the paneer cubes and stir fry on high flame till the sides are browned. Remove and keep aside.

Add the oil or use an oil spray.

Put in the garlic, ginger and the green chilli & sauté for a min. Add the boiled veggies and sauté on high flame for about 3-4 min till the edges start browning.

Next, add in the sliced pepper and continue to stir fry. Add the peas, soy sauce, vinegar, salt & pepper and sauté on high flame.

Add the ketchup if using and mix. Lastly add in the paneer and mix till well coated. If at this point you fell that the veggies are dying up, add 1-2 tblsp of water and keep cooking on high flame for another min or so.

Picture 312

We both had a bowl each of this delicious stir fry and actually enjoyed the fact that we are on a diet! If diet food can taste like this then I am all game for it!

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