MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Manchurian
Categories: Indian
Yield: 4 Servings

MMMMM----------------------MANCHURIAN SAUCE---------------------------
1/2 tb Dark soya sauce
2 tb Chilli-tomato sauce
1/2 ts Honey
1 1/2 ts Corn starch; plus:
4 tb Water
3 tb Pure untoasted sesame oil
2 ts Fresh ginger; chopped
1 sm Green chili;
- any mild or hot variety
3 cl Garlic; chopped
1/4 c Scallions;
- white parts, chopped
1/4 c Red onion; chopped
1 ts Coriander powder
1/4 ts Black pepper powder
1 ts Red chilli powder or
- cayenne;
- adjust to tolerance
3/4 c Vegetable or chicken stock;
- up to 1 c, depending on
- consistency of sauce
1 1/2 tb White vinegar; or to taste

MMMMM--------------------------GARNISH-------------------------------
Scallions;
- green parts, chopped
Ginger
Green chiles; chopped

MMMMM-----------------DEEP FRIED VEGETABLE BALLS----------------------
1 c Cabbage; finely chopped
1/2 c Cauliflower;
- very finely chopped
1/2 c Carrot; grated
2 tb Scallions; finely chopped
1/4 c Green bell pepper;
- finely chopped
1/4 c Green beans; finely chopped
1 sm Green chile; minced
1 ts Fresh ginger; minced
1/2 ts Salt; scant
4 tb All purpose flour
2 tb Corn starch
Oil; for deep frying

Manchurian Sauce:

In a small bowl, whisk together soya sauce, tomato-chilli sauce &
honey. Set aside. In another bowl, mix cornstarch & water and let
stand.

In a wok or pan, heat up the oil to smoking hot. Add chopped garlic,
green chiles & ginger and cook for 1 minute or until you smell the
aroma. Next add the chopped scallions (white part) & red onion and
cook for 2 to 3 minutes or until light brown in color. Add the
coriander & black pepper powder next, stir for 10 seconds and then
add the soya sauce mix made earlier. Stir for a minute or so and then
add the stock. Simmer for 2 to 3 minutes on medium-high heat or until
you see bubbles on the sides. Add the corn starch mix to the wok.
Reduce the heat to low and let everything simmer for another 2 to
4 minutes until the sauce starts to thicken.

Next, taste & adjust the salt in the sauce. Add the vinegar to the
wok and stir everything well. Remove from heat and add the fried
vegetable balls to the pan. Don't stir too much with spoon at this
point.

Garnish with chopped green scallions & serve immediately.

Vegetable Balls:

In a large bowl, mix together all the chopped vegetables. Add salt,
mix (do not squeeze), and let sit for not more than 10 minutes. Add
the all-purpose flour and corn starch next and gently mix together.
If you feel that the mixture is on a dry side add 1 tb or so of
water. Ideally you will not be needing it since the vegetables leave
water from sitting in salt.

Heat up 2 to 3" of oil in a frying pan on medium high. Shape into
small lime-sized balls and add to the frying pan, Make sure that the
oil is not too hot, or else the balls will remain raw from inside, or
too low or else they will scatter in oil. Fry, turning on all sides
to golden dark brown.

Drain the fried vegetable balls on a paper towel before adding to
sauce.

Serve immediately with noodles or fried rice.

continued in part 2

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)