Indo-chinese vegetable manchurian

In do-Chinese Vegetable Manchurian

Ingredients

FOR MANCHURIAN BALLS

1 medium cabbage, grated
1 medium carrot, grated
1/2 red capsicum, finely chopped
8-10 french beans, finely sliced
3 stalks of spring onions, sliced
Salt to taste
1/4 cup plain flour
1/2 up cornstarch
Oil for deep frying
FOR GRAVY
2 1/2 cups vegetable stock
3 green chilies
1 inch ginger
2 stalks of celery
3 tablespoons of cornstarch
2 tablespoons oil
2 tablespoons soya sauce
1 teaspoon sugar
1 tablespoon vinegar
salt to taste

Preparation

MANCHURIAN BALLS:

• Mix the grated cabbage, carrots and chopped french beans in a bowl and thoroughly rub in 1 teaspoon of salt. Add in the spring onions, capsicum and 1/4 cup of cornstarch. Mix well.
• Shape into lime-sized balls.
• Heat sufficient oil in a wok and deep fry the Manchurian balls for 3-4 minutes or until golden brown. Drain and place on absorbent paper.

GRAVY:

• Heat 2 tablespoons of oil in a wok and stir fry ginger briefly.
• Add celery and green chilies and stir fry briefly.
• Add in soya sauce, sugar and salt. Stir in the vegetable stock and bring to the boil.
• Just prior to serving, add in the cornstarch mixture (3 tablespoons of cornstarch in 1 cup of water) and cook until the sauce starts to thicken. Stir continuously.
• Add the fried vegetable balls, vinegar and mix well. Serve it garnished with the reserved greens.

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