Vegetable Manchurian
Dive into the irresistible world of Indo-Chinese cuisine with this delectable Vegetable Manchurian recipe! Featuring a medley of finely shredded cabbage, grated carrot, and chopped green beans, these crispy vegetable balls are fried to golden perfection and then tossed in a tangy, savory sauce made with soy sauce, vinegar, and a hint of tomato ketchup. Finished with the warmth of garlic and green chili, this dish strikes the perfect balance of spicy, sweet, and umami flavors. Ideal as a party starter or paired with fried rice or noodles for a satisfying main course, this quick and easy recipe is a must-try for fans of bold, Asian-inspired flavors. Perfectly suited for vegetarians, it’s a crowd-pleaser that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup, finely shredded Cabbage
- 1 cup, grated Carrot
- 0.5 cup, finely chopped Green Beans
- 0.5 cup, finely chopped Spring Onions
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon, grated Ginger
- 1.5 teaspoons, minced Garlic
- 1 teaspoon, finely chopped Green Chili
- 2 tablespoons Soy Sauce
- 1 teaspoon Vinegar
- 2 tablespoons Tomato Ketchup
- 1 cup Water
- 2 tablespoons Oil
- as needed Oil for frying
Instructions
In a large mixing bowl, combine shredded cabbage, grated carrot, chopped green beans, and chopped spring onions. Mix them well.
Add all-purpose flour, cornstarch, salt, black pepper, grated ginger, and half the minced garlic to the vegetable mixture. Combine everything until it forms a dough-like consistency. Add a little water if needed.
Shape the mixture into small balls of equal size, approximately 1-1.5 inches in diameter.
In a deep frying pan, heat oil over medium flame. Once hot, gently drop in the vegetable balls and fry them until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
In a separate wok or a large frying pan, heat 2 tablespoons of oil on medium heat. Add the remaining minced garlic and chopped green chili, sauté until fragrant.
Add the soy sauce, vinegar, tomato ketchup, and give it a quick stir. Pour in the water and bring the mixture to a boil.
In a small bowl, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add this slurry to the boiling sauce, stirring continuously until the sauce thickens.
Add the fried vegetable balls to the sauce and gently toss them to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Garnish with finely chopped spring onions before serving. Serve hot as a starter or with fried rice or noodles.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
