Asian Vegetables Balls
1 ¼ cup cabbage finely chopped
½ cup grated carrot
¼ cup French beans, finely chopped
2 Tsp capsicum, finely chopped
¼ cup corn flour
3 Tsp plain flour
¼ to ½ cup bread crumbs
1 litre oil for frying
½ tsp pepper crushed
1 tsp ginger paste
1 tsp garlic paste
1 chilli, finely chopped
Add veggies, corn flour, plain flour, ginger garlic paste, pepper & salt to a mixing bowl. Mix everything well. You can also add bread crumbs to make the balls extra crisp.
Fry these balls in a wok filled with hot oil on a medium flame.
After few seconds of frying, you can keep stirring and fry until they turn golden.
Drain them on a kitchen tissue.
1 Tsp garlic, finely chopped
1 Tsp ginger, grated
2 spring onions finely chopped
1/2 capsicum, finely chopped
1 Tsp soy sauce
2 Tsp red chilli sauce
1 tsp apple cider vinegar
2 tsp corn flour
¼ cup water
1 cup veg stock
½ tsp fermented red chilli paste, mixed with 2 tbsp water
1 ½ tsp sugar
½ tsp pepper coarsely crushed
Heat oil in a pan, add ginger garlic and sauté for a min.
Add spring onions and capsicum. Sauté for 1 to 2 mins
While these fry dissolve corn flour in water.
Lower the heat, add soya sauce, red chilli sauce, red chilli paste.
Stir the corn flour, pour it to the pan. add 1/2 cup water.
Add vinegar, salt, pepper and sugar all to suit your taste. The sauce should taste slightly sour, hot and sweet.
Keep stirring and cook on a medium flame until the sauce thickens. cool slightly.
Add the veg balls to the sauce just before serving. Garnish with spring onions.