Vegetable Balls in Black Bean Sauce
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Vegetable Balls
- b.In a large bowl, combine the finely chopped cabbage, grated carrot, french beans, and capsicum.
- c.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.
- d.To the squeezed vegetables, add ginger-garlic paste, 1 tsp soy sauce, salt, and 1/2 tsp black pepper powder. Mix well.
- e.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
Step 2
- a.Fry the Vegetable Balls
- b.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.
- c.Moisten your hands slightly and roll the mixture into small, lemon-sized balls.
- d.Carefully slide the balls into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- e.Fry for 5-7 minutes, turning them occasionally, until they are deep golden brown and crisp on all sides.
- f.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
Step 3
- a.Sauté Aromatics for the Sauce
- b.Heat sesame oil in a wok or a large pan over high heat until it shimmers.
- c.Add the chopped ginger, garlic, and slit green chilies. Stir-fry for about 30 seconds until they become fragrant.
- d.Add the rinsed and chopped fermented black beans and stir-fry for another 30 seconds to release their pungent, savory aroma.
- e.Toss in the onion and capsicum squares. Stir-fry for 2-3 minutes until they are tender-crisp.
- 4
Step 4
- a.Prepare and Thicken the Sauce
- b.Reduce the heat to medium. Add 2 tbsp soy sauce, rice vinegar, sugar, and 1/4 tsp black pepper powder. Stir well to combine.
- c.Pour in the vegetable broth and bring the sauce to a vigorous simmer.
- d.In a small bowl, whisk 2 tbsp cornflour with 1/4 cup of cold water until no lumps remain, creating a slurry.
- e.While stirring the sauce continuously, slowly pour in the cornflour slurry. The sauce will begin to thicken almost immediately.
- f.Cook for 1-2 minutes, stirring, until the sauce is glossy and has reached your desired consistency.
- 5
Step 5
- a.Combine and Serve
- b.Turn off the heat. Add the fried vegetable balls to the wok with the sauce.
- c.Gently toss everything together to ensure each ball is evenly coated with the glossy black bean sauce.
- d.Garnish with freshly chopped spring onion greens.
- e.Serve immediately with steamed rice, fried rice, or hakka noodles to enjoy the contrast between the crispy balls and the savory sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing water from the vegetables is the most critical step for crispy, non-soggy balls.
- 2Fry the balls on a steady medium heat. If the heat is too high, the outside will burn before the inside is cooked.
- 3Do not overmix the ball mixture after adding flour, as it can result in dense, tough balls.
- 4Always add the fried balls to the sauce just before serving to maintain their maximum crispiness.
- 5For a deeper flavor, you can toast the fermented black beans in a dry pan for a minute before chopping and adding them to the oil.
- 6Use a neutral oil with a high smoke point, like canola, sunflower, or vegetable oil, for deep frying.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of crumbled firm tofu or paneer to the vegetable mixture for the balls.
Gluten FreeGluten-Free
Replace all-purpose flour with rice flour or chickpea flour (besan). Use tamari or a gluten-free soy sauce instead of regular soy sauce.
Healthier VersionHealthier Version
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.
Add More VeggiesAdd More Veggies
Incorporate other vegetables like mushrooms, broccoli florets, or baby corn into the sauce for extra nutrition and texture.
Why this is on our healthy list.
Rich in Vegetables
This dish is loaded with vegetables like cabbage, carrots, and capsicum, providing essential vitamins, minerals, and antioxidants for overall health.
Good Source of Fiber
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.
Flavorful Plant-Based Meal
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.
Unique Umami Flavor
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.
Frequently asked questions
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.