VEG MANCHURIAN

Ingredients for Mixed Vegetable Manchurian Recipe

• Cabbage grated 1 medium

• Carrot grated 1 medium

• French beans finely chopped 8-10

• Spring onions with greens finely chopped 3 medium

• Green capsicum finely chopped 1 medium

• Salt to taste

• Refined flour (maida) 1/4 cup

• Cornflour/ corn starch 1/4 cup

• Oil to deep fry

• Sauce

• Oil 2 tablespoons

• Ginger finely chopped 4-6 cloves

• Celery finely chopped 2 inch stick

• Green chillies finely chopped 3

• Soy sauce 2 tablespoons

• Sugar 1 teaspoon

• MSG 1/4 teaspoon

• Salt to taste

• Vegetable stock 2 1/2 cups

• Cornflour/ corn starch 3 tablespoon

• Vinegar 1 tablespoon

Method

Step 1

Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.

Step 2

Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.

Step 3

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. Drain on absorbent paper.

Step 4

Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more.

Step 5

Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.

Step 6

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

Nutrition Info

Calories : 863 Kcal

Carbohydrates : 107.5 gm

Protein : 22.3 gm

Fat : 37.8 gm

Other : 31.2g
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