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Spicy Schezwan Vegetable Manchurian
80% authentic · Indo-Chinese
A fiery twist on the classic, this version incorporates Schezwan sauce for an extra kick of spice and a more complex flavor profile, appealing to those who love heat.
Ingredients
- Mixed vegetables (cabbage, carrots, beans, finely chopped)2 cups
- All-purpose flour1/2 cup
- Cornstarch1/4 cup
- Ginger, finely chopped1 tbsp
- Garlic, finely chopped1 tbsp
- Dried red chilies, soaked and pureed1 tbsp
- Schezwan sauce3 tbsp
- Soy sauce1 tbsp
- Vinegar1 tsp
- Oil for deep fryingAs needed
- Cilantro, chopped (for garnish)2 tbsp
- Green chilies, sliced (for garnish)1 tsp
- Saltto taste
- Wateras needed
Steps
- 1
Prepare the vegetable balls as in the classic recipe: mix chopped vegetables with flour, cornstarch, and salt, form balls, and deep-fry until golden brown.
- 2
In a wok, heat 2 tbsp of oil. Add chopped ginger, garlic, and the red chili paste. Sauté until fragrant.
- 3
Add Schezwan sauce, soy sauce, vinegar, and a little water. Stir well and bring to a simmer.
- 4
Add the fried vegetable balls to the spicy sauce. Toss gently to coat thoroughly. Cook for 2-3 minutes until the sauce thickens and clings to the balls.
- 5
Garnish with fresh cilantro and sliced green chilies. Serve immediately.
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