Mix Vegetable Manchurian

Nutritional  Info:

Calories : 335

Carbohydrates : 18

Protein : 6

Fat : 25

Other : 2.8

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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 8

Level Of Cooking : Medium

Ingredients
1.) Cabbage grated (1 medium)
2.)Carrot grated(1 medium)
3.)Spring onions with greens finely          chopped  3 medium
4.)Green capsicum finely chopped 1 medium
5.)Salt to taste
6.)Refined flour (maida) 1/4 cup
7.)Cornflour/ corn starch 1/4 cup
8.)Oil to deep fry

Sauce:
1.)Oil 2 tablespoons
2.)Ginger finely chopped 4-6 cloves
3.)Green chillies finely chopped 4
4.)Soy sauce 2 tablespoons
5.)Sugar 1 teaspoon
6.)Salt to taste
7.)Vegetable stock 2 1/2 cups or normal water
8.)Cornflour/ corn starch 3 tablespoon
9.)Vinegar 1 tablespoon

Method
Step 1

Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and in a bowl and thoroughly rub in one teaspoon of salt.

Step 2

Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.

Step 3

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.

Step 4

Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the  green chillies and stir-fry for half a minute more.

Step 5

Add soy sauce, sugar 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.

Step 6

Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens

Step 7
Garnish with chopped cabbage strips & chopped green spring onions.

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 and then serve.