Crispy fried vegetable balls tossed in a savory, tangy, and slightly spicy gravy. This Indo-Chinese classic is a crowd-pleaser and pairs perfectly with fried rice or hakka noodles.
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
About Veg Manchurian Gravy with Schezwan Fried Rice
Perfectly spiced Veg Manchurian gravy with fiery Schezwan fried rice. A quick, tangy, and soul-satisfying meal!
This indo_chinese dish is perfect for lunch or dinner. With 1117.44 calories and 19.549999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Salt (for the balls)
2 cup Vegetable Oil (for deep frying)
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
2 pcs Green Chili (slit lengthwise)
0.25 cup Spring Onion (chopped whites for gravy)
1 medium Onion (cut into 1-inch petals)
1 tbsp Red Chili Sauce
1 tbsp White Vinegar
2 tbsp Tomato Ketchup
1 tsp Sugar
3 cup Vegetable Broth (or water)
0.25 cup Water (for cornstarch slurry)
Instructions
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
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
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
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
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.
830cal
15gprotein
158gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked and cooled, preferably day-old)
3 tbsp Sesame Oil
6 clove Garlic (finely chopped)
1 inch Ginger (finely chopped)
2 pc Green Chili (slit lengthwise, optional)
1 medium Carrot (finely diced)
10 pc French Beans (finely chopped)
1 medium Capsicum (finely diced)
1 cup Cabbage (shredded)
4 tbsp Schezwan Sauce (adjust to your spice preference)
1 tbsp Soy Sauce (naturally brewed)
1 tsp Rice Vinegar
0.5 tsp Salt (adjust as sauces are salty)
0.5 tsp Black Pepper Powder (freshly ground)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
2
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
3
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
4
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
5
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
6
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
7
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
