My friend would be very happy to see this recipe posted. She was asking to post this recipe ever since I made this for our Chinese themed potluck. I tried this recipe for the first time and luckily it came so well and liked by all my friends. This recipe takes quite a bit of time for the prep work. With a little patience and care this recipe would turn perfect.
Things you'll need:
For the vegetable balls:
Mixed vegetables (I used carrot, cabbage, beans and cauliflower) - 2 cups, grated
Salt - as required
Soy sauce - 1 tsp
Corn flour - 1/2 cup
Chilli sauce - 2 tsp
Boiled rice - 1/4 cup (optional, to reduce stickiness of the vegetable mixture and easily hold them)
Spring onions (white and green parts) - 2, finely chopped
Oil - for deep frying the balls
For the gravy:
Onion - 1, finely chopped
Garlic - 2 cloves, minced
Ginger - 1" piece, minced
Soy sauce - 2 tbsp
Chilli sauce - 1 tbsp
Sugar - 2 tsp
Sweet and sour sauce (optional) - 1 tbsp
Corn flour - 1 tbsp
Vinegar - 1tbsp
Vegetable stock (reserved after boiling the vegetables) or water - 1/2 cup
Salt - as required
Spring onions (green part) - 2
NOTE: Take care when adding the salt as soy sauce contains salt.
Yield - Serves 5-6 persons
Method:
Step1:
Blanch the vegetables with little salt in 1/2 cup water for couple of minutes. Squeeze out the water and reserve it for the gravy. Add the soy sauce, chilli sauce, green onions, corn flour and boiled rice (optional), to the vegetables and shape them into balls. Deep fry the balls and keep aside.
Note: Always try frying one ball first, and if comes together fry the other balls.
Step2:
Heat a little oil in a pan, saute the onions, garlic and ginger. Add the sauces, vinegar, salt and sugar, and the stock. Bring it to a boil. Reduce the heat and simmer for couple of minutes. Mix the corn flour in 1/4 cup of water and add it to the gravy. Stir until the gravy thickens. Switch off the stove and garnish with spring onions.
Step3:
Add the fried balls just before serving. Serve with fried rice or noodles.
TIP: If you want it dry, skip the stock. Rest all the steps are same.
Things you'll need:
For the vegetable balls:
Mixed vegetables (I used carrot, cabbage, beans and cauliflower) - 2 cups, grated
Salt - as required
Soy sauce - 1 tsp
Corn flour - 1/2 cup
Chilli sauce - 2 tsp
Boiled rice - 1/4 cup (optional, to reduce stickiness of the vegetable mixture and easily hold them)
Spring onions (white and green parts) - 2, finely chopped
Oil - for deep frying the balls
For the gravy:
Onion - 1, finely chopped
Garlic - 2 cloves, minced
Ginger - 1" piece, minced
Soy sauce - 2 tbsp
Chilli sauce - 1 tbsp
Sugar - 2 tsp
Sweet and sour sauce (optional) - 1 tbsp
Corn flour - 1 tbsp
Vinegar - 1tbsp
Vegetable stock (reserved after boiling the vegetables) or water - 1/2 cup
Salt - as required
Spring onions (green part) - 2
NOTE: Take care when adding the salt as soy sauce contains salt.
Yield - Serves 5-6 persons
Method:
Step1:
Blanch the vegetables with little salt in 1/2 cup water for couple of minutes. Squeeze out the water and reserve it for the gravy. Add the soy sauce, chilli sauce, green onions, corn flour and boiled rice (optional), to the vegetables and shape them into balls. Deep fry the balls and keep aside.
Note: Always try frying one ball first, and if comes together fry the other balls.
Step2:
Heat a little oil in a pan, saute the onions, garlic and ginger. Add the sauces, vinegar, salt and sugar, and the stock. Bring it to a boil. Reduce the heat and simmer for couple of minutes. Mix the corn flour in 1/4 cup of water and add it to the gravy. Stir until the gravy thickens. Switch off the stove and garnish with spring onions.
Step3:
Add the fried balls just before serving. Serve with fried rice or noodles.
TIP: If you want it dry, skip the stock. Rest all the steps are same.
