Vegetable Manchurian Oriental Fusion Cuisine
Dive into a world of bold, zesty flavors with this Vegetable Manchurian Oriental Fusion Cuisine recipe—a tantalizing blend of crispy vegetable balls and a tangy, savory sauce. Packed with finely grated cabbage, carrots, capsicum, and French beans, these golden-fried vegetable bites are seasoned to perfection with soy sauce, black pepper, and a hint of chili. The vibrant, aromatic sauce combines garlic, ginger, tomato ketchup, and red chili sauce, delivering the perfect balance of spicy and umami flavors. Finished with a glossy cornstarch slurry, the sauce clings beautifully to every bite, making this dish a true crowd-pleaser. Whether served as a standalone appetizer or alongside fried rice or noodles, this fusion classic is a celebration of Asian-inspired flavors in every mouthwatering bite. Perfect for vegetarians and those craving a spicy, restaurant-style indulgence at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Cabbage (finely grated)
- 1 cup Carrot (finely grated)
- 0.5 cup Capsicum (finely chopped)
- 0.5 cup French beans (finely chopped)
- 3 tablespoons All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper powder
- 1 teaspoon Soy sauce
- 2 cups Oil (for frying)
- 1 tablespoon Garlic (finely chopped)
- 1 teaspoon Ginger (finely chopped)
- 2 Green chilies (finely chopped)
- 0.25 cup Spring onion whites (finely chopped)
- 2 tablespoons Tomato ketchup
- 1 tablespoon Red chili sauce
- 1 teaspoon Vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch
- 1 cup Water
- 2 tablespoons Spring onion greens (chopped, for garnish)
Instructions
In a large mixing bowl, combine the grated cabbage, carrot, chopped capsicum, and French beans.
Add all-purpose flour, cornstarch, salt, black pepper powder, and soy sauce. Mix well to form a dough-like mixture.
Shape small portions of the vegetable mixture into round balls. Ensure they are compact to prevent them from breaking while frying.
Heat oil in a deep pan or wok over medium heat. Once hot, carefully drop the vegetable balls into the oil and fry until golden brown. Remove and drain on paper towels. Set aside.
For the sauce, heat 1 tablespoon of oil in a wok over medium heat.
Add the chopped garlic, ginger, green chilies, and spring onion whites. Sauté for 1-2 minutes until fragrant.
Stir in the tomato ketchup, red chili sauce, vinegar, and soy sauce. Cook for 1-2 minutes.
In a small bowl, dissolve 1 tablespoon of cornstarch in 1 cup of water to make a slurry. Slowly pour this mixture into the wok while stirring continuously to prevent lumps.
Simmer the sauce for 2-3 minutes until it thickens to a desired consistency. Adjust salt and pepper to taste.
Add the fried vegetable balls to the sauce and gently coat them. Cook for 1-2 minutes to allow the flavors to absorb.
Garnish with spring onion greens and serve hot. Enjoy as is or pair with fried rice or noodles!
Nutrition Facts
Calories |
4714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.5 g | 610% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 41.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2179 mg | 46% | |
*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.
