Manchurian balls and gravy – Indo Chinese

Restaurant style

Veggie Manchurian balls in thick gravy is a spicy and cooking friendly vegan meal which uses simple and easy to find ingredients and on top of that, its dead simple to make. Check it out! :)
• FOR MANCHURIAN BALLS:
• 1 cup cabbage thinly sliced
• 1/2 cup grated carrots
• 1/3 cup chopped green onions
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/4 cup refined flour
• 2 TBSP cornflour
• 1 TBSP soy sauce
• 1 tsp Szechuan sauce
• Oil to fry
• FOR THE GRAVY:
• 1 large knob of garlic ginger paste
• or
• 2 tsp chopped garlic
• 2 tsp chopped ginger
• 1 tsp Szechuan sauce
• 2 TBSP soy sauce
• 1 cup water
• 1 TBSP cornstarch
• 1/3 cup water
• 1 TBSP mirin
• 1/2 cup catchup
• 1 spring onion chopped
• Spring onion for garnish

Instructions

  • 1.
    FOR THE MANCHURIAN BALLS:
  • 2.
    Add all the ingredients in a bowl and mix until all incorporated.
  • 3.
    Make small sized balls
  • 4.
    Fry them in oil on medium-high heat for about 6-7 minutes.
  • 5.
    Remove them from the oil, place them in grease paper, reserve
  • 6.
    FOR THE GRAVY:
  • 7.
    Make the cornstarch slurry: add the cornstarch with 1/3 cup water
  • 8.
    Heat the oil in a skillet, add the onions and sweat them for 5-6 minutes
  • 9.
    Add the garlic and ginger and the green onions, saute for a couple minutes more
  • 10.
    Add the soy sauce, lower the heat and let it cook for 3 minutes
  • 11.
    Add water if you think its too dry
  • 12.
    Add the ketchup
  • 13.
    Add the mirin
  • 14.
    Add the cornstarch slurry
  • 15.
    Add the balls to the gravy or serve it separately. Enjoy!
  • 16.
    Can be frozen, the if balls are separate from the sauce.
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