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Veg Manchurian

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Ingredients

- For gravy
30 ml Oil
5 g ginger
5 g garlic
5 g celery
5 g Red Chillies
5 g green chillies
5 ml Dark Soy Sauce
10 g Tomato Sauce
200 ml Vegetable Stock
5 g Brown & Polson Cornflour
- For Manchurian Balls
10 g cabbage
10 g carrot
10 g Capsicum
20 g Spring Onion with Greens
5 g French Beans
10 g Refined Flour
10 g Brown & Polson Cornflour

Preparation

Heat oil in pan and stir-fry ginger and garlic for 30 seconds on medium heat. Add celery, red and green chillies and stir-fry for another 30 seconds.
Add dark soy sauce, of sauce and mix well. Add vegetable stock and bring to boil. Reduce heat and add corn flour (dissolved in water) and stir-cook for 2 minutes till sauce thickens.

Mix finely chopped cabbage, carrots, capsicum, spring onions with greens and french beans with refined flour and corn flour.
Shape into lemon sized balls and deep fry in oil. Drain on absorbent paper.

Add manchurian balls and vinegar in the gravy and stir lightly to mix well. Cool for another minute and garnish with spring onions.
Serve hot with cooked rice.

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