Mixed Vegetable Manchurian

Ingredients 

• 1 medium cabbage, grated
• 1 medium carrot, peeled and grated
• 8-10 French beans, finely chopped
• 3 medium spring onions with greens, finely chopped
• 1 medium green capsicum, finely chopped
• Salt to taste
• 1/4 cup refined flour (maida)
• 1/4 cup cornflour/ corn starch
• Oil to deep fry

Sauce

• 2 tablespoons oil
• 4-6 garlic cloves, finely chopped
• 2 inch celery stick, finely chopped
• 3 green chillies, finely chopped
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon MSG
•  Salt to taste
• 2 1/2 cups vegetable stock
• 3 tablespoon cornflour/ corn starch
• 1 tablespoon vinegar

Method

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.
2. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.
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.
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.
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.
6. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens

Nutrition Info