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Veg balls in hot & sour sauce


Add 1¼ cups cabbage  ¼ cup spring onions ¼ cup beans ½ cup grated carrot  2 tablespoons bell peppers 2 garlic cloves and half inch grated ginger.

Add 3 tablespoons cornstarch and  3 tablespoons all-purpose flour.

Mix gently to bind the ingredients.

Make the balls without squeezing the mixture a lot.

You can also add ¼ to ½ cup bread crumbs for extra crisp texture.

These balls will be firmer and less sticky. For this recipe you will get about 12 to 14 balls depending on the size.

Heat oil in a kadai.Fry veg balls immediately on a medium flame.

Drain them to a kitchen tissue when they turn golden and crisp.

Heat up a wok with 1½ tablespoons of fresh oil. Saute chopped ¾ tablespoon garlic and ½ tablespoon ginger for a min.

Add ¼ cup spring onions and ¼ cup finely chopped capsicum. Saute for 1 to 2 mins on the highest flame possible without burning.

Add 1 tablespoon soya sauce or tamari.

Add 2 tablespoons red chili sauce.

This step is optional. Stir the red chili paste and pour it.

Make sure the flame is low. Stir the cornstarch mixture and pour it to the pan.

Next stir immediately.

Pour 1 cup water for gravy version and half cup water for dry version and stir well. I am making a gravy here.

Taste this and then add vinegar, sugar, pepper & salt, everything to suit your taste.

Keep stirring and cook on a medium flame until the sauce thickens. Sauce will thicken upon cooling.

Add the balls to the manchurian sauce just before you serve.


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