Yunnan Rubing Cheese Mushroom Stir-Fry

Ingredients

• 180 g paneer or firm grilling cheese, cubed
• 250 g oyster mushrooms, torn
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 tbsp neutral oil
• 2 garlic cloves, sliced
• 1 tsp grated ginger
• 1 tbsp tamari or gluten-free soy sauce
• 1 tsp rice vinegar
• 1/2 tsp ground cumin
• 2 scallions, sliced
• 2 cups cooked rice

Steps

1. Pat the cheese dry and separate the mushroom clusters into bite-sized pieces; have the sauce ingredients measured.
2. Heat half the oil in a wok or wide skillet and sear the cheese for 2 minutes per side until golden; transfer it to a plate.
3. Add the remaining oil and stir-fry mushrooms for 4 minutes until browned at the edges.
4. Add peppers, garlic, ginger, and cumin and cook for 2 minutes, keeping the peppers crisp-tender.
5. Return cheese to the pan with tamari and rice vinegar, toss for 1 minute until everything is hot and glazed.
6. Finish with scallions and serve immediately over rice.

Allergen note: Contains dairy and soy. Use gluten-free tamari if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.