Crispy fried vegetable balls tossed in a savory, umami-packed black bean sauce. This popular Indo-Chinese dish is the perfect balance of textures and bold flavors, great with fried rice or noodles.
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
About Vegetable Balls in Black Bean Sauce with Veg Fried Rice
Fiber-rich veg balls in savory black bean sauce with aromatic fried rice - comfort food with a kick!
This indo_chinese dish is perfect for lunch. With 654.55 calories and 10.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup Cornflour (for balls)
2 cup Vegetable Oil (for deep frying)
2 tbsp Sesame Oil (for sauce)
2 tbsp Fermented Black Beans (rinsed and roughly chopped)
1 inch Ginger (finely chopped)
5 cloves Garlic (finely chopped)
2 pcs Green Chili (slit lengthwise)
1 pcs Onion (medium, cut into 1-inch squares or petals)
1 tbsp Rice Vinegar
1 tsp Sugar
1.5 cup Vegetable Broth
0.25 cup Water (for slurry)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Vegetable Balls
In a large bowl, combine the finely chopped cabbage, grated carrot, french beans, and capsicum.
Sprinkle with a little salt and let it sit for 10 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 ginger-garlic paste, 1 tsp soy sauce, salt, and 1/2 tsp black pepper powder. Mix well.
Add the all-purpose flour and 1/4 cup cornflour. Gently mix until it forms a dough-like consistency that can be shaped. Do not overmix or knead.
2
Fry the Vegetable Balls
Heat vegetable oil in a kadai or deep pan over medium heat. The oil is ready when a small piece of the mixture sizzles and floats to the top.
Moisten your hands slightly and roll the mixture into small, lemon-sized balls.
Carefully slide the balls into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-7 minutes, turning them occasionally, until they are deep golden brown and crisp on all sides.
Use a slotted spoon to remove the fried balls and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3
Sauté Aromatics for the Sauce
Heat sesame oil in a wok or a large pan over high heat until it shimmers.
Add the chopped ginger, garlic, and slit green chilies. Stir-fry for about 30 seconds until they become fragrant.
Add the rinsed and chopped fermented black beans and stir-fry for another 30 seconds to release their pungent, savory aroma.
Toss in the onion and capsicum squares. Stir-fry for 2-3 minutes until they are tender-crisp.
4
Prepare and Thicken the Sauce
Reduce the heat to medium. Add 2 tbsp soy sauce, rice vinegar, sugar, and 1/4 tsp black pepper powder. Stir well to combine.
Pour in the vegetable broth and bring the sauce to a vigorous simmer.
In a small bowl, whisk 2 tbsp cornflour with 1/4 cup of cold water until no lumps remain, creating a slurry.
While stirring the sauce continuously, slowly pour in the cornflour slurry. The sauce will begin to thicken almost immediately.
Cook for 1-2 minutes, stirring, until the sauce is glossy and has reached your desired consistency.
5
Combine and Serve
Turn off the heat. Add the fried vegetable balls to the wok with the sauce.
Gently toss everything together to ensure each ball is evenly coated with the glossy black bean sauce.
Garnish with freshly chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles to enjoy the contrast between the crispy balls and the savory sauce.
345cal
6gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
