Wednesday, August 4, 2010


''This ever popular Chinese dish is really easy to make. When you eat these deep fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! Just dig into these deep fried delights and enjoy!''

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Serves 4.
For the vegetable balls
3 cups cabbage, finely chopped

1¼ cups carrots, grated

½ cup onions, chopped

2 tablespoons cornflour

5 tablespoons plain flour (maida)

3 to 4 cloves garlic, finely chopped

1 green chilli, finely chopped

¼ teaspoon Ajinomoto powder (optional)

salt and pepper to taste

oil for deep frying

For the sauce
1 tablespoon garlic, finely chopped

2 teaspoons green chillies, finely chopped

2 teaspoons ginger, finely chopped

1 cup clear vegetable stock or water

1 tablespoon soya sauce

1 tablespoon cornflour mixed with 1 cup water

2 pinches sugar

2 tablespoons oil

salt to taste

For the vegetable balls

1. Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, Ajinomoto, salt and pepper in a bowl. Mix well.

2. Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.

3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce

1. Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.

2. Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve

1. Just before serving, put the vegetable balls in the sauce and bring to a boil.


Place the vegetable balls on a serving dish and drizzle the sauce there.

2. Serve hot.

-As you go on making the balls squeeze the water out of the mixture or too much moisture in the balls would break them while frying.
-Add some water or vegetable stock to thin down the sauce if it is too thick.
-Garnish with spring oninons

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