Ginger Orzo Pasta with Pomegranate Sauce

 
Ginger Orzo Pasta with Pomegranate Sauce - Italian Cuisine
Ginger Orzo Pasta with Pomegranate Sauce (serves 6)
Ingredients & methods of Ginger Orzo Pasta with Pomegranate Sauce

    2 cups cooked orzo pasta
    1 cup broccoli florets
    1 cup cubed mushrooms
    200 gm paneer/tofu
    1 cup pomegranate juice
    ½ cup vegetable stock
    2 table spoons chopped garlic
    3 table spoons grated ginger
    3 table spoons corn flour
    1 table spoon chilly sauce
    2 table spoons soya sauce
    2 table spoons red wine vinegar
    5 table spoons sesame oil 
    1 ½ table spoon maple syrup
    1 table spoon chilly flakes
    1 tea spoon black pepper
    few pomegranate seeds to garnish (optional)
    salt to taste.

    Cut paneer into cubes. Add 2 table spoons of corn flour and coat well. Keep it aside.

    In a pan add 2 table spoons of sesame oil. Add 2 table spoons of chopped garlic & 1 ½ table spoon of grated ginger & sauté for a minute.

    Add chopped mushrooms and broccoli and sauté for 2-3 minute on a high flame. Keep it aside
    In a bowl add pomegranate juice, soya sauce, 1 table spoon corn flour, chilly sauce, salt, maple syrup and black pepper. Mix well.

    In a pan add 2 table spoons of sesame oil and add the corn flour coated paneer/tofu. Toss well till little golden. Add the sauté mushroom and broccoli to it.

    Add the pomegranate mixture and salt to taste. Add red wine vinegar and cook for a minute.
    In a pan add 1 table spoon of sesame oil. Add 1 /2 table spoon of grated ginger and vegetable stock. Let it boil and add the cooked orzo pasta. Add salt and chilly flakes. 
    In a serving bowl place the cooked ginger orzo pasta and cover it with the cooked paneer and vegetables in pomegranate sauce. Garnish with pomegranate seeds. Serve hot.

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