Sunday, July 31, 2011



For The Vegetable Balls
2 cups finely chopped cabbage
1/4 cup grated carrot
1/8 cup chopped spring onions
2 tbsp cornflour
2 tbsp maida
2 tsp finely chopped garlic
1 tsp finely chopped green chilliies
1/4 tsp msg , optional
salt and to taste
oil for deep-frying

For The Sauce
2 tsp finely chopped garlic
2 tsp finely chopped green chillies
1 tsp finely chopped ginger
1 cup clear begetble stock
1 tbsp soya sauce
2 tbsp cornflour dissolved in 1 cup of water
2 pinches of sugar
2 tbsp oil
salt to taste

For the vegetable balls

  1. Mix together all the ingredients and shape the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
  2. 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 over a high flame. Add the garlic, green chillies and ginger and stir-fry for a few seconds.
  2. Add the stock, soya sauce, cornflour mixture, 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. Serve hot