Veg Manchurian
Crispy, golden vegetable medley tossed in a bold, tangy-sweet soy-chili sauce with a hint of garlic and ginger. A quick, flavour-packed Indo-Chinese classic with a satisfying crunch and umami depth.
30 min 2 servingsEasy
Ingredients
2 servingsContains: sesame·soy
Flavor profile
Spice
Sweetness
Richness
Method
- 1Heat 20 ml oil in a large non-stick pan over medium heat.
- 2Add 1 chopped garlic clove and 1 tsp grated ginger; sauté for 30 seconds until fragrant.
- 3Add 150 g mixed vegetables (cabbage, carrots, bell peppers, broccoli florets); stir-fry for 4 minutes until slightly tender.
- 4In a small bowl, mix 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp chili sauce, 1 tsp cornstarch, and 20 ml water.
- 5Pour the sauce mixture into the pan and stir well to coat the vegetables.
- 6Cook for 3–4 minutes until the sauce thickens and glows glossy.
- 7Remove from heat and stir in 1 tsp sesame oil for aroma.
- 8Serve hot with steamed rice or as a snack with lime wedges.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Veg Manchurian is gluten free, veg.
Veg Manchurian contains sesame, soy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
