Veg Balls in Hot Garlic Sauce with Schezwan Noodles

Instructions

1. 1

   Prepare the Vegetable Ball Mixture

   • In a large mixing bowl, combine the finely chopped cabbage, grated carrot, french beans, and the green parts of the spring onions.
   • Squeeze the mixture gently with your hands to release some moisture, then drain any excess water. This is key for crispy balls.
   • Add 1 tsp ginger-garlic paste, 0.5 tsp black pepper powder, and 0.75 tsp salt. Mix well.
   • Add 4 tbsp maida and 4 tbsp corn flour. Mix until everything comes together into a firm, dough-like mixture. Do not add any extra water.
2. 2

   Form and Fry the Vegetable Balls

   • Heat vegetable oil in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
   • Lightly grease your palms and shape the mixture into small, uniform balls, about 1.5 inches in diameter.
   • Carefully slide the balls into the hot oil in batches, ensuring not to overcrowd the pan.
   • Fry for 6-7 minutes, turning occasionally, until they are deep golden brown and crisp all over.
   • Use a slotted spoon to remove the fried balls and drain them on a wire rack or paper towel-lined plate.
3. 3

   Sauté the Aromatics for the Sauce

   • Heat 2 tbsp of sesame oil in a wok or large pan over high heat.
   • Once the oil is shimmering, add the finely chopped garlic, ginger, green chilies, and the white parts of the spring onions.
   • Stir-fry for about 1 minute until the raw smell disappears and they become fragrant. Do not let the garlic burn.
4. 4

   Build the Hot Garlic Sauce

   • Reduce the heat to medium. Add 2 tbsp soy sauce, 2 tbsp red chili sauce, 1 tbsp rice vinegar, 1 tsp sugar, 0.25 tsp salt, and 0.25 tsp black pepper powder.
   • Stir everything together and cook for 30 seconds until the sauces are well combined.
   • Pour in 2 cups of water and bring the mixture to a rolling boil.
5. 5

   Thicken the Sauce

   • In a small bowl, whisk 1 tbsp of corn flour with 3-4 tbsp of cold water to create a smooth, lump-free slurry.
   • While continuously stirring the boiling sauce, slowly pour in the corn flour slurry.
   • Continue to stir and cook for 1-2 minutes as the sauce thickens to a glossy, gravy-like consistency.
6. 6

   Combine and Serve

   • Once the sauce has thickened, gently add the fried vegetable balls to the wok.
   • Toss carefully to coat all the balls evenly with the sauce. Let it simmer for just 1 minute to allow the balls to absorb some flavor without getting soggy.
   • Garnish with the remaining chopped spring onion greens.
   • Serve immediately with steamed rice, fried rice, or hakka noodles.