Vegetable Manchurian

This is an extra special recipe.  I {LOVE} Manchurian.  It’s a vegetable dish with a sauce.  Manchurian typically refers to an Indian – Chinese (IndoChinese) dish, basically Indian Food with a Chinese twist.  This one is really good.  I got this recipe from my Sister-In-Law and adjusted it just slightly to my family’s taste.  See we like our food spicy, so have added that into almost all components of this dish from the fried Manchurian Balls to the Manchurian Sauce.  I do have to say, this recipe involves A LOT of vegetable chopping but {SO} worth it in the end, it’s that good! Try it out and let me know what you think…

Manchurian Balls

-          ½ bell peppers each (red, yellow, green) finely chopped

-          3 stalks of green onions, finely chopped

-          1 red onion, finely chopped

-          Few Handful of fresh green beans, finely chopped

-          2  carrots (shredded)

-          ½ each of red and white cabbage (finely shredded)

-          Handful of cilantro, finely chopped

-          ¼ Cauliflower, finely chopped

-          1-2 Serrano Chilies, finely chopped

-          3 Tbsp White vinegar

-          3 Tbsp Soy Sauce

-          4 Squirts of Siracha (more or less depending on taste)

-          3 -4 Tbsp Garlic, finely chopped

-          3-4 Tbsp Ginger, finely chopped

-          1 Cup All purpose flour

-          2-3 Tbsp Cornstarch

-          Salt and pepper to taste

-          Canola Oil for Deep Frying

Directions

-          Finely chop all the veggies and drain any excess water out of any of the veggie, especially the carrots.

-          Combine all the veggies in a large bowl; add garlic and ginger, pepper, 4 squirtssiracha, soy sauce and white vinegar and mix all the ingredients well.

-          Taste and add salt if needed.

-          Add the all-purpose flour and cornstarch and mix into the veggies thoroughly.  Add more flour and/or cornstarch if needed, keeping in mind the mix should not need any additional water.

-          The mix should feel a little sticky.

-          Fry the Manchurian balls at a low heat once the oil is heated. Taste and adjust as needed.

-          If it breaks in the oil you can add more flour and/or cornstarch.

Once the Manchurian Balls are fried, let them cool slightly.  At this point you can cool completely and freeze some if you desire.  While the Balls are cooling, make the sauce. 

Manchurian Sauce

Ingredients

-          3 Tbsp. Oil

-          3-4 stalks Spring onions - chopped

-          1  Jalapeño, finely chopped

-          3 Garlic Cloves, Finely Chopped

-          1 Teaspoon Ginger, Finely Chopped

-          3 Tbsp. soy sauce

-          1  cup water

-          1 Tbsp.  cornstarch and ½ cup water, combined

-          2 Tbsp.  tomato ketchup

-          2 Tbsp.  sweet and sour sauce

-          Siracha (add to taste)

-          Red Pepper Flake (to taste)

Directions

-          Heat the oil and sauté the spring onions and jalapenos for 2 minutes on high heat (don’t let them go golden)

-          Add ginger, garlic, and chill to taste – sauté for about a minute

-          Add soy sauce,  cup of water and salt and pepper to taste – bring to a boil and then simmer for 2 minutes

-          Add the combined mix of cornstarch and water

-          Stir in ketchup and sweet n sour sauce – cook for about 5 minutes

-          Add siracha if you want along with the Red Pepper Flake.

-          Taste and adjust.

When ready to eat, mix Manchurian balls and sauce.  Sauce should just cover the balls with a little extra sauce.  If you like more sauce, add more.  Keep the Manchurian Balls and Sauce separate until you are ready to eat, otherwise the balls will become too soggy and break apart.  Garnish with spring onions and cilantro.

Serve with Stir Fry Noodles or Fried Rice... making sure to remember to take the Thyme to Savor!