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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.
For 4 servings
Prepare the Vegetable Balls
Fry the Vegetable Balls
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 309.14 calories per serving with 4.41g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Sauté Aromatics for the Sauce
Prepare and Thicken the Sauce
Combine and Serve
Add 1/2 cup of crumbled firm tofu or paneer to the vegetable mixture for the balls.
Replace all-purpose flour with rice flour or chickpea flour (besan). Use tamari or a gluten-free soy sauce instead of regular soy sauce.
Instead of deep-frying, bake the vegetable balls. Arrange them on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp.
Incorporate other vegetables like mushrooms, broccoli florets, or baby corn into the sauce for extra nutrition and texture.
This dish is loaded with vegetables like cabbage, carrots, and capsicum, providing essential vitamins, minerals, and antioxidants for overall health.
The variety of vegetables contributes a good amount of dietary fiber, which is important for digestive health, regulating blood sugar, and promoting a feeling of fullness.
As a completely vegetarian dish, it offers a satisfying and protein-rich meal for those following a plant-based diet, especially if tofu or paneer is added.
Fermented black beans provide a deep umami flavor, adding complexity to the dish without relying on meat-based ingredients. Fermented foods can also offer gut-health benefits.
One serving contains approximately 380-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
This dish is a mixed bag. It's packed with vegetables, providing fiber, vitamins, and minerals. However, the vegetable balls are deep-fried, which adds significant fat and calories. The sauce can also be high in sodium. To make it healthier, consider baking the balls instead of frying.
Yes, you can. Fry the balls as directed and let them cool completely. Store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, you can reheat them in an air fryer or oven at 180°C (350°F) for 5-7 minutes to regain crispiness before tossing them in the freshly made sauce.
This usually happens for two reasons: either there was too much moisture left in the vegetables, or there wasn't enough binder (flour). Ensure you squeeze the vegetables very thoroughly. If the mixture still feels too wet, add an extra tablespoon of cornflour.
It pairs wonderfully with classic Indo-Chinese sides like vegetable fried rice, hakka noodles, or simple steamed jasmine rice to soak up the delicious sauce.
Fermented black beans (douchi) are soybeans that have been fermented and salted. They have a very strong, salty, and savory flavor. You can find them in most Asian grocery stores, either in plastic packages or jars.