Mixed Vegetable Manchurian

Time

Prep 15 min · Cook 15 min · 30 min total

Difficulty

medium

1. 1

   Reserve the chopped greens of the spring onions for garnishing. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.

2. 2

   Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly.

3. 3

   Shape into lemon sized balls. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.

4. 4

   Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.

5. 5

   Add green chillies. Stir-fry briefly. Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.

6. 6

   Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.