Description
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.
Ingredients
Vegetable Balls
- 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
- salt
- oil
Sauce
- 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
- salt
- chopped spring onions, for garnishing
Instructions
- 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.
I thought it was nice that he was “asked by a client to create something different which can’t be found on any menu”. I wonder how often this happens these days?
This look delicious! Will definitely try this recipe when I get home! 🙂
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It is a perfect blend of Chinese and Indian ideas. I love Asian fusion dishes. What kinds of beans did you use? Like a dal or Chinese green beans?
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I used French beans
It look like a real meat ball. But surprisingly, it was a vegetable ball. Very good recipe for vegetarian.
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I agree, fantastic recipe for vegeterians, you give me great ideas Reymund!
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Cool Raymund…vegetable balls…and they look delicious…even for a meat eater like me.
Enjoy your week 🙂
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they do look like meatballs! I love all the flavours in this recipe.
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What a great vegetarian stew, Raymund! I just wish I could have it for dinner…
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Raymund, that sounds absolutely delicious! We have an Indian restaurant here that does very delicious Chinese-ish dishes. When asked, they explained: “Indian people like Chinese food, too.”
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Those are veggie balls?! Wow! I’m definitely going to give this a shot and see if the kids will eat it. I can always use to get move veggies in their diet. 🙂
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A lot of ingredients for both balls and sauce: but reading down the list, most are already in one’s pantry! Looking forwards to this fusion 🙂 !
Raymund,
This was my goto dish back in India… I think in India you get like really hot version..
Yours looks absolutely fabulous, do you know in India people eat this with paratha tooo
Hmm come to think of it I am not too familiar with Indian and Chinese dishes… wait, I think my husband told me there is IndoChinese restaurant. We should check out the restaurant. This looks delicious!
I love manchurians. Never tried it until I got married a few years ago — your version seems so simple and yummy to try 🙂
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I love, love, love Indo-China cuisine. All of those vegetables look so fresh and filling – great “gravy” as well.
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what kind of beans? baguio beans? sitaw?
Baguio Beans po 🙂
just wanna know how many servings for this standard recipe? please send me more recipes on my email.. thank you..
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Usually serving sizes here for mosy dishes are 5-6