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Mixed Veg Manchuria Recipe

Name: Mirchi Indian Cuisines Mixed Veg Manchuria Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cups Cauliflower florets (small); 0.5 cups Carrot (julienned); 0.5 cups Green bell pepper (capsicum) (1/2 inch pieces); 0.75 cups Cabbage (thinly sliced); 0.25 cups Frozen peas; 2 tbs Spring onions (scallions) - white part (finely chopped); 0.5 cups All-purpose flour (maida); 0.25 cups Cornstarch (cornflour); 2 tbs Rice flour (or extra cornflour for crispiness); 1 tsp Ginger-garlic paste; 0.5 tsp Black pepper (freshly ground); 0.75 tsp Salt; 0.5 cups Water (for batter); 1 cups Vegetable oil (for shallow/deep frying); 2 tbs Vegetable oil; 1 tbs Garlic (finely minced); 1 tbs Ginger (finely minced); 1 tbs Green chilies (slit) or 1 tsp chili paste (optional); 0.75 cups Onion (medium, diced); 3 tbs Spring onions (scallions) - green tops (chopped); 2 tbs Soy sauce (dark or regular); 1 tsp Vinegar (white or rice); 2 tbs Tomato ketchup; 1 tsp Red chili sauce (optional, for heat); 1 tsp Cornstarch (mixed with water to make slurry); 0.5 cups Water (for sauce); 0.25 tsp Salt; 0.25 tsp White pepper or black pepper (to taste); 0.5 tsp Sesame oil (optional, for finishing); 2 tbs Spring onion greens (julienned)

Inspired by Mirchi Indian Cuisine

Time50m

Serves3

Make Mixed Veg Manchuria Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetable mix & batter

1 cups Cauliflower florets (small)

1/2 cups Carrot (julienned)

1/2 cups Green bell pepper (capsicum) (1/2 inch pieces)

3/4 cups Cabbage (thinly sliced)

1/4 cups Frozen peas

2 tbs Spring onions (scallions) - white part (finely chopped)

1/2 cups All-purpose flour (maida)

1/4 cups Cornstarch (cornflour)

2 tbs Rice flour (or extra cornflour for crispiness)

1 tsp Ginger-garlic paste

1/2 tsp Black pepper (freshly ground)

3/4 tsp Celtic sea salt

1/2 cups Water (for batter)

1 cups Vegetable oil (for shallow/deep frying)

Manchurian sauce

2 tbs Tuscany sunflower oil

1 tbs Garlic (finely minced)

1 tbs Ginger (finely minced)

1 tbs Green chilies (slit) or 1 tsp chili paste (optional)

3/4 cups Onion (medium, diced)

3 tbs Spring onions (scallions) - green tops (chopped)

2 tbs Soy sauce (dark or regular)

1 tsp Vinegar (white or rice)

2 tbs Tomato ketchup

1 tsp Red chili sauce (optional, for heat)

1 tsp Cornstarch (mixed with water to make slurry)

1/2 cups Water (for sauce)

1/4 tsp Celtic sea salt

1/4 tsp White pepper or black pepper (to taste)

1/2 tsp Sesame oil (optional, for finishing)

Garnish

2 tbs Spring onion greens (julienned)

1 tbs Fresh coriander (cilantro) (optional, chopped)

2 pieces Lemon wedges (optional)

Method

Prepare vegetables & batter

Prep

Wash and pat dry cauliflower florets, julienned carrot, diced bell pepper, sliced cabbage and thaw peas. Drying the vegetables well helps the batter adhere and prevents splattering while frying.

Make batter

In a bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 2 tbs rice flour, 1 tsp ginger-garlic paste, 1/2 tsp black pepper and 3/4 tsp salt. Slowly add about 1/2 cup water and whisk to a thick but coatable batter (consistency like pancake batter — it should cling to vegetables). If too thick add water 1 tsp at a time; if too thin add a tablespoon of flour/cornstarch.

Coat vegetables

Add the prepared vegetables (cauliflower, carrot, bell pepper, cabbage, peas) and the white parts of spring onions to the batter. Toss gently to coat all pieces evenly. Let sit 3–5 minutes so the coating adheres.

Frying

Heat about 1 cup oil in a heavy-bottomed frying pan or wok over medium-high heat. Test oil by dropping a small amount of batter; it should sizzle and rise slowly. Fry the battered vegetable pieces in batches to avoid crowding. Fry until golden brown and crisp, turning occasionally — about 3–4 minutes per batch for small pieces. Remove with a slotted spoon to a paper towel-lined plate to drain. If you prefer less oil, shallow-fry with enough oil to cover about halfway up the pieces, flipping to cook both sides until crisp.

Make Manchurian sauce

Sauté aromatics

Wipe out excess oil from the wok leaving about 2 tablespoons. Heat oil over medium-high heat. Add 1 tbs minced garlic and 1 tbs minced ginger; stir-fry for 20–30 seconds until fragrant (don’t burn). Add the minced green chili if using and diced onion; sauté 1–2 minutes until onion softens but still has some bite.

Build sauce

Add 2 tbs soy sauce, 2 tbs tomato ketchup, 1 tsp red chili sauce (optional) and 1 tsp vinegar. Stir to combine. Pour in 1/2 cup water and bring to a gentle boil. Taste and add 1/4 tsp salt and 1/4 tsp white or black pepper, adjusting to preference.

Thicken sauce

Mix 1 tsp cornstarch with 1–2 tbs cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook 1 minute until sauce thickens to a glossy, pourable consistency. Turn off heat and stir in 1/2 tsp sesame oil if using.

Combine & finish

Place the fried vegetable Manchurian pieces into the hot sauce and toss gently to coat evenly. If you want the pieces to remain extra crisp, keep them separate and spoon sauce over when serving; if you prefer them slightly softened, toss and let sit 1–2 minutes so they absorb some sauce.

Transfer to a serving plate. Garnish with chopped spring onion greens and cilantro. Serve immediately with fried rice, noodles or as an appetizer with lemon wedges on the side.