Veg Manchurian Gravy with Burnt Garlic Fried Rice

Instructions

1. 1

   Prepare the Vegetable Balls

   • In a large bowl, combine the finely chopped cabbage, grated carrot, french beans, and chopped capsicum.
   • Add a pinch of salt, mix, and let it sit for 5 minutes. Then, using your hands or a cheesecloth, squeeze out as much water as possible. This step is crucial for crispy balls.
   • To the squeezed vegetables, add all-purpose flour, 1/4 cup corn starch, ginger garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp salt.
   • Mix everything together to form a firm dough. Do not add any extra water. If the mixture is too wet, add 1-2 tbsp more of all-purpose flour.
2. 2

   Fry the Manchurian Balls

   • Heat oil for deep frying in a wok or deep pan over medium heat until it reaches 180°C (350°F).
   • Moisten your palms and shape the vegetable mixture into small, lemon-sized balls.
   • Carefully slide the balls into the hot oil, frying in batches of 5-6 to avoid overcrowding the pan.
   • Fry for 6-8 minutes, turning them occasionally, until they are deep golden brown and crisp all over.
   • Remove with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
3. 3

   Prepare the Gravy Base

   • In a separate large wok or pan, heat 2 tbsp of oil on high heat.
   • Once the oil is shimmering, add the chopped ginger, garlic, green chilies, and spring onion whites. Stir-fry for 30-40 seconds until fragrant.
   • Add the onion and capsicum petals. Continue to stir-fry on high heat for 2 minutes until they are slightly tender yet crunchy.
4. 4

   Add Sauces and Thicken the Gravy

   • Reduce the heat to medium. Add 3 tbsp soy sauce, red chili sauce, vinegar, tomato ketchup, sugar, 1/2 tsp black pepper, and 1/4 tsp salt. Stir well and cook for 1 minute.
   • Pour in the vegetable broth and bring the mixture to a rolling boil.
   • In a small bowl, whisk 2 tbsp corn starch with 1/4 cup of cold water to make a smooth, lump-free slurry.
   • While stirring the gravy continuously, slowly pour in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
5. 5

   Combine and Serve

   • Just before serving, gently add the fried Manchurian balls to the hot gravy.
   • Simmer for only 1-2 minutes, allowing the balls to absorb the sauce without becoming soggy.
   • Garnish generously with chopped spring onion greens.
   • Serve immediately with steamed rice, fried rice, or hakka noodles.