Wednesday, 17 April 2013

Mixed Vegetable Manchurian

Cabbage,grated1 medium
Carrot,grated1 medium
French beans,finely chopped8-10
Spring onions with greens,finely chopped3 medium
Green capsicum,finely chopped1 medium
Saltto taste
Refined flour (maida)1/4 cup
Cornflour/ corn starch1/4 cup
Oilto deep fry
Oil2 tablespoons
Ginger,finely chopped1 inch piece
Garlic,finely chopped4-6 cloves
Celery,finely chopped2 inch stalk
Green chillies,finely chopped3
Soy sauce2 tablespoons
Sugar1 teaspoon
MSG1/4 teaspoon
Saltto taste
Vegetable stock2 1/2 cups
Cornflour/ corn starch3 tablespoons
Vinegar1 tablespoon
Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls. 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. Drain on absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more. Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens. 

Chef's Tip
If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.

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