Mixed Vegetable Manchurian Recipe

How to make Mixed Vegetable Manchurian

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

• Cabbage grated1 medium
• Carrot grated1 medium
• French beans finely chopped8-10
• Spring onions with greens finely chopped3 medium
• Green capsicum finely chopped1 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 chopped4-6 cloves
• Celery finely chopped2 inch stick
• Green chillies finely chopped3
• 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

Step 7

Chef's Tip

Step 8

If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.