Thursday, November 25, 2010


For the Vegetable Balls-
 1/2 cup grated carrot,
 ½ cup cauliflower,
 1/2 cup finely chopped french beans,
 2 tsp bread crumbs,
 1 tbsp cornflour,
 1 tsp oil,
 salt and black pepper powder to taste,
 oil for deep-frying

For Garlic sauce
 1 tsp Smith and Jones Ginger Garlic paste,
1/2 tsp finely chopped green chilli,
 1 tsp Ching's Secret Vinegar,
1 tsp Ching's Secret Soy sauce,
1 tsp Ching's Secret Oyster sauce,
 1/4 cup finely chopped spring onions whites,
1 tsp sesame oil, ¼ teaspoon pepper, crushed,
 1/4 tsp cornflour,
 1½ tablespoons Ching's Secret Schezuan sauce,
 1 tsp sugar

Heat oil in wok and stir fry the vegetables for 2-3 minutes.Turn of the gas and keep it aside to cool.To these vegetables add salt, soya sauce, pepper powder, bread crumbs, corn flour and mix well. Add water only if required.Make small sized balls and deep fry in oil till they turn golden brown. Drain them in paper tissue and keep them aside.
Heat oil in wok and add all ingredients of the Garlic Sauce. Keep stirring the sauce till it thickens. Usually it takes 5-7 minutes.Dip veg balls into the hot garlic sauce just before serving.Garnish with finely chopped spring onion greens.

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