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Mixed Vegetable Manchurian

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Mixed vegetable dumplings in a spicy sauce

This recipe is from the book Best of Chinese Cooking.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Mixed Vegetable Manchurian

Main Ingredients

Cabbage, Carrot

Cuisine

Chinese

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • 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

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.

Chef Tip

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.

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