Vegetable Manchurian
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.