Looking to spice up your dinner table for Christmas? Then this is the perfect recipe for you!
This tasty recipe brings restaurant quality Manchurian into your home. Whether you are an experienced cook looking to try something different this year or you just want to get one dish on the table for your family’s holiday feast, you have got to give this recipe a try! You will be receiving compliments all season long for this dish!
I first had Veg Manchurian at an Indian restaurant. It’s an Indo-Chinese dish which is usually classified as Hakka cuisine. It is made with a flavourful sauce and vegetable balls. It seems like a complicated dish but it’s actually very easy to make at home. Veg Manchurian goes well as a main dish that can be paired with a variety of sides. I suggest pairing this dish with Chinese style rice or noodles but this flavourful sauce goes nicely with plain rice as well.
You start by making the balls. You mince the vegetables using a knife or food processor then form them into balls which are fried. Then in less than 10 minutes you make your sauce. Add the vegetable balls to the sauce and done!
It’s that easy!
For the balls
1/2 cup minced carrots
1 cup minced cabbage
1/2 cup minced sweet pepper
1 tablespoon finely chopped chive
1 tablespoon corn starch
3 tablespoon flour
salt and pepper to taste
For the sauce
2 cloves garlic
ginger about 1/2 inch
1 small onion
1/4 scorpion pepper
1 teaspoon finely chopped celery
3/4 cup water
1/4 teaspoon soy sauce
1 teaspoon corn starch
1/4 teaspoon vinegar
1/4 teaspoon sugar
2 tablespoon oil
salt to taste
- Combine minced vegetables, salt, pepper, corn starch and flour. Let sit for 15 minutes then form into small balls and shallow fry.*
- Drain fried vegetable balls on a paper towel and start sauce.
- Heat oil on high and add onion, ginger, garlic, pepper and celery all at once. Stir often, do not let it burn.
- Add water and soy sauce and lower heat to medium. Let simmer for 2 minutes.
- Add cornstarch and incorporate well.
- Add vinegar, sugar and salt. Let simmer for 2 minutes.
- Add in the vegetable balls. Let simmer for 2 more minutes then remove from the heat.
*This recipe works well for me, but always test your mixture by frying one ball first to ensure it fries well and doesn’t crumble in the oil. If the ball does crumble, add another tablespoon of cornstarch to your mix.
Please feel free to leave, comments and questions. I look forward to hearing from you!