Mixed Vegetable Manchurian

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium head of cabbage (grated)
• 1 medium carrot (grated)
• 8 -10 french beans (finely chopped)
• 3 spring onions, with greens (finely chopped)
• 1 medium green capsicum (seeded and finely chopepd)
• salt
• 1/4 cup refined flour (maida)
• 1/4 cup cornflour
• oil, to deep fry
• 2 tablespoons oil
• 1 inch piece gingerroot (finely chopped)
• 4 -6 garlic cloves (finely chopped)
• 3 green chilies (finely chopped)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon msg
• salt
• 2 1/2 cups vegetable stock
• 3 tablespoons cornflour
• 1 tablespoon vinegar

Recipe

• 1 reserve the chopped greens of the spring onions for garnishing.
• 2 mix cabbage, carrot and french beans in a bowl and thoroughly rub in one teaspoon of salt.
• 3 add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
• 4 mix thoroughly.
• 5 shape into lemon sized balls.
• 6 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.
• 7 drain and place on an absorbent paper. heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
• 8 add green chillies. stir-fry briefly.
• 9 add soy sauce, sugar, msg and salt to taste. stir in vegetable stock and bring to a boil. stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
• 10 add fried vegetable balls, vinegar and mix well. serve hot, garnished with spring onion greens.