Vegetable Manchurian

Servings: 4
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Ingredients
  • 2 cups Cabbage (finely chopped and squeezed to remove juices)
  • 1 cup Carrots (finely shredded)
  • ¼ cup Green bell pepper (finely chopped)
  • ¼ cup Onions (finely chopped)
  • ¼ tsp Ground black pepper
  • ¾ tsp Salt (or to taste)
  • 1 tsp Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • 1 tsp Green chilies (or to taste, crushed)
  • ¼ tsp Ajinomoto
  • 3 tbsps Cornstarch
  • 3 tbsps All purpose flour
  • Oil (for frying)
Instructions
  1. Mix all the ingredients together.
  2. Make 1 inch size balls.
  3. Heat oil on medium heat and fry until golden brown.
  4. Drain on a paper towel and set aside.
Sauce
Ingredients
  • 2 tbsps Oil
  • 1 tbsp Garlic (crushed)
  • 4 tsps Ginger (crushed)
  • ¼ cup Onions (finely chopped)
  • ¼ cup Green bell pepper (finely chopped)
  • ½ cup Vegetable stock (substitute water)
  • 1 tbsp Cornstarch (dissolved in ¼ C water)
  • 1 tbsp Ketchup
  • 2 tsps Apple cider vinegar
  • ½ tsp Chili sauce
  • 1 tbsp Soy sauce
  • ¼ tsp Salt
  • ½ tsp Sugar
  • ⅛ tsp Ajinomoto
  • Green onions (sliced, for garnish)
Instructions
  1. In a saucepan, heat oil on high heat, add garlic and ginger, stir.
  2. Add onions, stir until golden then add the green peppers, mix.
  3. Add the condiments, cornstarch mixture and stock.
  4. Lower heat and simmer for 2 minutes to thicken the sauce.
  5. Remove from heat.
  6. Just before serving, add fried manchurian balls to the sauce, heat and serve.
  7. Garnish with green onions.
  8. Serve as an appetizer or with hakka noodles or rice.