Quick Veg Manchurian with Garlic–Chili Soy Glaze (Pan-Fried)
Veg Manchurian is a popular Indo-Chinese street food dish of spiced vegetable balls tossed in a glossy garlic-chili-soy glaze. This pan-fried version skips the deep fryer without sacrificing the savory, tangy, slightly spicy flavor or the signature sheen. The whole dish comes together in about 30 minutes.
Equipment
- Large mixing bowl
- Box grater or food processor with shredder disk
- Chef’s knife and cutting board
- Measuring cups and spoons
- 12-inch nonstick or cast-iron skillet (or wok)
- Tongs or fish spatula
- Small whisk
- Small bowl (for slurry)
- Paper towels
- Air fryer or oven sheet pan with rack (optional)
Ingredients
For the Vegetable Manchurian Balls:
- 1 ½ cups finely shredded green cabbage squeeze lightly if very watery; choose fresh, crisp leaves
- 1 cup finely grated carrot (packed) use the fine holes of a box grater for best binding
- ½ cup finely chopped green bell pepper remove ribs and seeds for clean flavor
- ¼ cup thinly sliced scallion whites reserve greens for garnish
- 2 teaspoons minced fresh ginger young ginger for less fibrous texture
- 2 teaspoons minced garlic freshly minced for robust aroma
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt Diamond Crystal preferred; reduce if using Morton
- 1 tablespoon low-sodium soy sauce Kikkoman or San-J low sodium
- 1 teaspoon toasted sesame oil pure sesame oil for aroma
- ¼ cup all-purpose flour unbleached preferred
- ¼ cup cornstarch for crispness and binding
- 2 tablespoons water, as needed add only if mixture is too dry to bind
- 3 tablespoons neutral oil, for pan-frying grapeseed, canola, or peanut oil
For the Garlic–Chili Soy Glaze:
- 1 tablespoon neutral oil
- 1 tablespoon finely minced garlic
- 2 teaspoons finely minced fresh ginger
- 2 pieces green chilies or 1 small jalapeño, finely chopped adjust to heat preference; deseed for milder flavor
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon chili-garlic sauce or sriracha Lee Kum Kee chili garlic sauce recommended
- 1 tablespoon ketchup adds classic Indo-Chinese tang and shine
- 1 teaspoon rice vinegar or white vinegar
- 1 teaspoon granulated sugar balances heat and salt
- ¾ cup low-sodium vegetable broth (or water) warm, for faster thickening
- 2 teaspoons cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- 1 teaspoon toasted sesame oil, to finish
- ¼ cup thinly sliced scallion greens, for garnish
- 1 tablespoon toasted sesame seeds, for garnish optional
Instructions
- Prep the Vegetables (3–4 minutes): In a large bowl, combine shredded cabbage, grated carrot, green bell pepper, and scallion whites. Add ginger, garlic, black pepper, and kosher salt. Toss until the vegetables glisten and begin releasing a little moisture.
- Bind the Mixture (2–3 minutes): Drizzle in soy sauce and sesame oil. Sprinkle in all-purpose flour and cornstarch. Toss, then squeeze the mixture with clean hands to help it bind; it should hold together when pressed. If crumbly, add up to 2 tablespoons water, 1 teaspoon at a time.
- Shape (2 minutes): With damp hands, form 14–16 small balls (about 1 heaping tablespoon each). Pack firmly for best structure.
- Pan-Fry the Manchurian (6–8 minutes): Heat 3 tablespoons neutral oil in a 12-inch skillet over medium-high heat until shimmering (a shred of cabbage should sizzle on contact). Arrange the balls with space between. Cook, turning every 1–2 minutes, until deeply golden and crisp on several sides, 6–8 minutes total. Transfer to a paper towel–lined plate. Air fryer/oven option: Lightly spray balls with oil and cook at 425°F (220°C) for 10–12 minutes, shaking once, until golden.
- Build the Sauce (5–6 minutes): In the same skillet, reduce heat to medium and add 1 tablespoon oil. Sauté garlic and ginger 30 seconds until fragrant, then stir in chopped chilies and scallion whites for another 30 seconds. Add soy sauce, chili-garlic sauce, ketchup, rice vinegar, sugar, and vegetable broth; bring to a brisk simmer (small, active bubbles). Whisk cornstarch with water to make a smooth slurry, then stream it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and coats the back of a spoon.
- Glaze and Finish (1–2 minutes): Return the fried balls to the skillet and toss to coat evenly. Finish with sesame oil. Sauce should cling in a shiny layer and smell garlicky-savoury with a gentle chili tickle.
- Garnish and Serve: Shower with scallion greens and toasted sesame seeds. Serve immediately while the exterior is still crisp and the interior tender.
Notes
Jen’s Tips:
- Crispier Exterior: Chill the shaped balls 5 minutes in the freezer before frying to firm them up.
- Binder Balance: If your veggies are very juicy, add 1 tablespoon more cornstarch; if too dry, splash in water. The mixture should feel tacky, not wet.
- Heat Management: If the balls brown too fast, lower to medium heat; they need time to set internally.
- Dietary Swaps: Use tamari for gluten-free; replace all-purpose flour with rice flour for extra crispness.
- Flavor Twists: Add a teaspoon of finely chopped celery for restaurant-style aroma; or a pinch of white pepper for subtle heat.
- Gravy Variation: For a saucier, bowl-friendly version, increase broth to 1 1/4 cups and slurry to 1 tablespoon cornstarch + 2 tablespoons water.
- For an even firmer texture, squeeze excess moisture from the cabbage and carrot in a clean towel before mixing.
- If scaling the recipe, fry in batches to avoid overcrowding, which softens the crust.
Nutrition
Calories: 273kcalCarbohydrates: 27gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 3gSodium: 999mgPotassium: 311mgFiber: 3gSugar: 6gVitamin A: 5586IUVitamin C: 30mgCalcium: 65mgIron: 1mg
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