Mixed Vegetable Manchurian


  • Cabbage grated1 medium
  • Carrot grated 1 medium
  • French beans finely chopped8-10
  • Spring onions with greens finely chopped3 medium
  • Green capsicum finely chopped1 medium
  • Salt to taste
  • Refined flour (maida) 1/4 cup
  • Cornflour/ corn starch 1/4 cup
  • Oil to deep fry
  • Sauce
  • Oil 2 tablespoons
  • Ginger finely chopped4-6 cloves
  • Celery finely chopped2 inch stick
  • Green chillies finely chopped3
  • Soy sauce 2 tablespoons
  • Sugar 1 teaspoon
  • MSG 1/4 teaspoon
  • Salt to taste
  • Vegetable stock 2 1/2 cups
  • Cornflour/ corn starch 3 tablespoon
  • Vinegar 1 tablespoon




Step 1

Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.

Step 2

Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.

Step 3

Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.

Step 4

Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more.

Step 5

Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.

Step 6

Add the fried vegetable balls, vinegar and mix well. Serve hot and garnish it with onion.

Step 7

If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.

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