I never knew that there is a fusion cuisine for Chinese and Indian until I tried this vegetable Manchurian, it looks like meatballs but trust me they are made out of chopped vegetables in a hot soy based gravy.
- 1 1/2 packed cups finely chopped cabbage
- 1/2 packed cup finely chopped carrot
- 1/2 packed cup finely chopped capsicum
- 1/4 packed cup finely chopped beans
- 1/4 cup packed cup spring onions
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 tbsp chilli garlic paste
- 1 tsp ginger
- 1 tbsp soy sauce
- 1/2 cup vegetable stock
- freshly ground black pepper
- 4 stalks spring onions, white part only finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable stock
- 2 tbsp finely minced ginger
- 2 green chillies, finely chopped
- 1 tbsp chilli powder
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp tomato sauce
- 1 tsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- peanut oil
- chopped spring onions, for garnishing
- Prepare a large wok or similar, add and heat up oil for deep frying.
- In a bowl combine all vegetable ball ingredients, form them into balls then set them aside. Add water if needed.
- Place each ball one by one in the hot oil and deep fry for around 5 minutes or until balls are cooked. Remove from wok then place in a paper towel lined plate to remove excess oil.
- Using a separate wok add oil then sauté garlic, chillies and ginger.
- Add sping onions then stir fry for a minute.
- Add vegetable balls and stir fry for 3 minutes.
- Combine together soy sauce, brown sugar, tomato ketchup, vinegar, vegetable stock and cornstarch. Pour solution into the wok, bring to a boil then simmer until it thickens.
- Place on a serving dish then garnish with chopped spring onions.