Vegetable Manchurian

🛒 Ingredients

• Shredded Cabbage 50 g · 12 kcal
• Grated Carrot 20 g · 8 kcal
• Finely Chopped Bell Pepper 40 g · 12 kcal
• Ginger-Garlic Paste 10 g · 10 kcal
• Minced Green Chilies 4 g · 2 kcal
• All-Purpose Flour 25 g · 91 kcal
• Cornstarch 20 g · 72 kcal
• Vegetable Oil (for frying) 20 g · 176 kcal
• Soy Sauce 20 g · 12 kcal
• Black Pepper Powder 1 g · 2 kcal
• Vegetable Oil (for sauce) 5 g · 44 kcal
• Chopped Onion 20 g · 8 kcal
• Chopped Spring Onion Whites 10 g · 3 kcal
• Red Chili Sauce 10 g · 10 kcal
• Tomato Ketchup 15 g · 15 kcal
• White Vinegar 5 g · 1 kcal
• Water/Vegetable Stock 70 g · 0 kcal
• Chopped Spring Onion Greens 5 g · 1 kcal

👨‍🍳 Instructions

1. Combine shredded cabbage, grated carrot, finely chopped bell pepper, ginger-garlic paste, minced green chilies, all-purpose flour, cornstarch, 5ml soy sauce, and black pepper in a bowl. Mix well to form a dough-like consistency, adding a little water if needed.
2. Divide the mixture into small, bite-sized balls. Heat vegetable oil for deep frying in a wok or deep pan over medium-high heat. Carefully drop the balls into the hot oil and fry until golden brown and crispy, then drain excess oil.
3. In a separate wok, heat 5ml vegetable oil. Sauté ginger-garlic paste, sliced green chilies, chopped onion, and spring onion whites until fragrant.
4. Add diced bell pepper and cook for a minute. Stir in 15ml soy sauce, red chili sauce, tomato ketchup, white vinegar, and sugar. Cook for 2-3 minutes until the sauce thickens slightly.
5. Mix 5g cornstarch with 70ml water/vegetable stock to create a slurry. Pour the slurry into the simmering sauce, stirring continuously until it thickens to a desired consistency.
6. Add the fried vegetable balls to the thickened sauce and toss gently to coat them evenly. Garnish with chopped spring onion greens and serve hot.