Veg Mannchurian Recipe

Prepare vegetables

Place shredded cabbage in a fine-mesh sieve or clean kitchen towel and press or squeeze out excess water until cabbage is just damp but not wet. Reserve the drained liquid—do not add it to the mixture. Combine drained cabbage, grated carrot, chopped green beans, spring onion whites, chopped capsicum, minced garlic, minced ginger and chopped green chili (if using) in a large bowl.

Make the binding mixture

Add all-purpose flour, cornstarch, salt, ground pepper, soy sauce and sesame oil to the vegetable mixture. Add about 1–2 tablespoons water as needed to bring the mix together. The mixture should hold together when pressed but not be too wet. If too loose, add a little more cornstarch (1 teaspoon at a time). If too stiff, add a splash of water.

Shape the balls

Divide the mixture into 12–14 equal portions and press each portion firmly into compact balls about 1 to 1.25 inches (2.5–3 cm) in diameter. Keep them slightly packed so they don't fall apart while frying.

Shallow fry the balls

Heat 3–4 tablespoons of vegetable oil in a nonstick skillet over medium heat. Add the balls in batches, leaving space between them. Fry, turning gently every 1–2 minutes, until all sides are golden-brown and crisp, about 6–8 minutes per batch. Add more oil between batches as needed. Remove to a paper towel–lined plate to drain. Alternatively, for a lighter version, bake at 425°F (220°C) on a lightly oiled tray for 18–22 minutes, turning halfway, until golden.

Prepare cornstarch slurry

Mix 1 tablespoon cornstarch with 2–3 tablespoons cold water until smooth. Set aside.

Sauté aromatics and vegetables

In a wide skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat. Add chopped garlic and ginger and sauté for 20–30 seconds until fragrant (do not burn). Add spring onion whites, slit green chilies and diced bell pepper. Stir-fry for 1–2 minutes until peppers are slightly tender but still crisp.

Add sauces and stock

Stir in tomato ketchup, red chili sauce, soy sauce, vinegar and sugar. Pour in 1 cup water or vegetable stock and bring to a simmer.

Thicken sauce

Give the cornstarch slurry a quick stir (it may settle) and slowly pour into the simmering sauce while stirring continuously. The sauce will thicken within 30–60 seconds. Taste and adjust seasoning with salt and ground black pepper. If the sauce becomes too thick, add a splash of water to reach desired consistency.

Combine balls with sauce

Carefully add the fried (or baked) Manchurian balls to the sauce, gently tossing to coat them evenly. Cook together for 1–2 minutes so the balls absorb some sauce and heat through. Garnish with chopped spring onion greens.

Serve

Transfer Veg Manchurian to a serving plate. Serve hot with steamed rice, fried rice or noodles. Leftovers: store sauce and balls separately in airtight containers in the refrigerator for up to 2 days; reheat together briefly before serving.