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!

Enough chitchat! Here is the recipe!

• 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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