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Asian Hoisin Paneer Bowl

Treviso and Rainbow Chard Sauté


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Paneer, cut into cubes (2 cups)

Hoisin Sauce (1/4 cup)

Broccoli, florets and blanched (1 cup)

Spring Onions, chopped (1/4 cup)

Ginger, grated (1 tsp)

Garlic, minced (2 cloves)

Grass Fed Butter (2 tbsp)

Jaggery, crushed (1 tsp)

Soy Sauce (2 tbsp)

Sesame Oil (1 tsp)

Red Chili Flakes (1/2 tsp)

Steamed Rice, (1 cup)

: available in Tall Tree Organic Subscription


Serves 2

  1. In a medium bowl, stir together hoisin sauce, soy sauce, crushed jaggery, ginger, garlic, and red pepper flakes.

  2. Cut paneer into bite-sized cubes and place in bowl with sauce and toss to coat and let it marinate for 30 minutes.

  3. Heat butter in a cast-iron pan over medium-high heat and once hot add the paneer to pan sear, adding the broccoli and the remaining sauce mixture over the top to mix in well. Cook for a few minutes.

  4. Drizzle with sesame oil and remove from heat and serve in a bed of steamed rice with spring onion garnish.

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