Recipe & Photo by: Deepika Kalla (@thedeeperlivingeats)



  • 1 Pack (6oz) The Original Paneer, cut into 1" cubes
  • 1-2 tbsp sesame oil
  • 1 tbsp Fly By Jing Sichuan Chili Crisp
  • 1/2 tbsp rice vinegar
  • 1 medium sized onion, cut into 1" cubes
  • 1/2 cup celery, finely diced (optional)
  • 1/2 cup mushrooms, finely diced (optional) 
  • 2 tbsp chopped ginger 
  • 3-4 cloves minced garlic
  • 1 Thai chilli (optional)

To serve:

  • 10-20 lettuce leaves
  • Cucumbers, thinly sliced 
  • 1 stalk green onion, thinly sliced
  • Salt, to taste



  • Cut the paneer into 1" cubes and set aside. 
  • In a pan or a wok, heat sesame oil and once hot, add the finely chopped garlic, ginger and fresh Thai chili and fry briefly at high heat for about a minute.
  • Turn the heat down to medium and add in sugar, Fly By Jing Sichuan Chili Crisp, rice vinegar, and mix together until all the ingredients are fully mixed.
  • Add cubed paneer, onions, celery, mushrooms, and salt to taste; gently toss to coat the paneer in the Sichuan sauce and cook for 3-4 minutes. Keep celery crunchy! 
  • To serve, scoop a spoonful or two of the Sichuan Paneer into a piece of iceberg lettuce and top with thinly sliced cucumbers, green onions or cilantro.

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