Manchurian Sauce with Steamed Vegetable Balls

Manchurian Sauce with Steamed Vegetable Balls

Cooking Time : 16 minutes micro cooking.

Ingredients

Onion, finely chopped
-
1
Vinegar
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½ cup
Oil
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2 tbsp
Green chillies, chopped
-
2
Soy sauce
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3 tbsp
Pepper powder
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2 tsp
Sugar
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2 tsp
a pinch Ajinomoto
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Garlic, finely chopped
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1 tbsp
Water/stock
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1½ cups
Ginger, finely chopped
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1 tbsp
Tomato sauce
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½ cup
Chilli powder
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2 tsp
Corn flour
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¼ cup
Salt to taste
-

Preparation & Cooking

For Manchurian Sauce:

  1. Heat oil in a microwave-safe bowl for 1 minute on HIGH; add chopped onion, ginger, garlic and green chillies; and cook on HIGH for 2 minutes, stirring once.
  2. Add water, vinegar, tomato, soy and chilli sauces, salt, pepper, chilli powder, sugar and ajinomoto to the bowl and cook on HIGH for 6 minutes, uncovered, stirring once.
  3. Mix corn flour with ½ cup water and pour into the sauce, mix well and cook for 3 minutes on HIGH. Take it out and adjust the seasoning. The sauce should be of dark brown colour with a prominent taste of soy sauce and pepper. Keep it covered.

For Steamed Vegetable Balls:

  1. Combine ½ cup grated cauliflower, ¼ cup finely chopped carrots, ¼ cup finely chopped cabbage, ¼ cup finely chopped spring onions with greens, ¼ chopped capsicum, 2 chillies chopped, 1 egg, 2 tbsp flour, 2 tbsp corn flour, 1 tsp pepper powder, a dash of soy sauce, a dash of chilli sauce and salt in a bowl; make lemon-sized balls and steam them in steaming basket for 4 minutes on HIGH. Stand them for 5 minutes.
  2. In another bowl add 2 tbsp oil; heat it for 1 minute on HIGH and roll the steamed balls in it and place in the Manchurian sauce.
  3. Cover and cook on REHEAT for 3 minutes before serving.

Serving

Serve with any variety of Chinese fried rice or noodles.

Variation

  1. Add chicken, mutton or prawns, etc, to the Manchurian sauce. Follow the method explained in the recipe of Chinese sweet and sour vegetables.
  2. Add meatballs or chicken balls to the Manchurian sauce and serve.

*All the images are indicative.

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