Quick Vegetable Manchurian Recipe – Ginger Garlic Chili Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Manchurian Recipe – Ginger Garlic Chili Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a flavorful, satisfying meal that comes together quickly. This Vegetable Manchurian recipe is exactly that – a vibrant, slightly spicy, and utterly delicious stir-fry that’s become a weeknight staple in my kitchen. I first made this when I was craving something comforting and a little bit different, and it’s been a hit ever since! It’s perfect served with rice or noodles, and honestly, it’s just a really fun dish to make.

Why You’ll Love This Recipe

This isn’t your average veggie stir-fry. The magic lies in that classic Manchurian sauce – a beautiful balance of savory, tangy, and spicy flavors. It’s quick, easy, and packed with healthy vegetables. Plus, it’s super customizable! You can easily swap in your favorite veggies or adjust the spice level to your liking. It’s a guaranteed crowd-pleaser, even for those who aren’t huge vegetable fans.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 tablespoons oil
• 1.5 inch ginger, finely chopped
• 2.5 teaspoons garlic, finely chopped
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 large carrot, chopped
• 0.5 head green cabbage, chopped
• 8-10 green beans, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 6 cups water
• 2 tablespoons soy sauce
• 1.5 tablespoons white vinegar
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 0.25-0.5 teaspoon black pepper
• 3 teaspoons cornstarch
• 3 tablespoons water
• Green onions, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients. The quality of your soy sauce really matters here. I prefer a good quality dark soy sauce for a richer flavor and color. And don’t underestimate the power of white vinegar! It provides that essential tang that balances the savory soy sauce.

Speaking of spice, chili usage varies so much across India. Some regions prefer the heat of green chilies, while others lean towards red chili powder. Feel free to experiment and find what you like best. I usually add a little extra chili because my family loves a kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get all your veggies chopped and ready to go. Having everything prepped makes the stir-frying process so much smoother.
2. Heat the oil in a wok or large frying pan over medium heat. Once hot, add the minced ginger, garlic, and green chilies. Sauté for about 1-2 minutes, until you can really smell that wonderful aroma.
3. Now, toss in all your chopped vegetables. Stir-fry on medium-high heat for about 2 minutes. We want them to stay nice and crunchy!
4. Pour in the 6 cups of water. Add the soy sauce, vinegar, hot sauce, salt, and black pepper. Give it a good stir and bring it to a boil. Let it simmer for about 5 minutes.
5. In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. This is our thickening agent! Slowly pour the slurry into the boiling soup while stirring constantly.
6. Simmer for another 2-3 minutes, until the sauce has thickened slightly. If you prefer a thicker sauce, you can add a little more cornstarch slurry.
7. Finally, garnish with chopped green onions and serve immediately!

Expert Tips

• High Heat is Key: Stir-frying is all about speed and high heat. This helps the vegetables cook quickly and retain their crunch.
• Prep Everything First: Mise en place – having all your ingredients chopped and measured before you start – is a lifesaver when stir-frying.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to stir-fry the vegetables in batches to avoid overcrowding the pan.

Variations

This recipe is a blank canvas for your creativity!

• My friend Priya loves adding paneer (Indian cheese) for extra protein. It’s delicious!
• For a heartier meal, add some cooked noodles or rice directly to the sauce.
• My family sometimes adds a handful of cashew nuts for a bit of crunch and richness.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your hot sauce doesn’t contain any animal products.

Gluten-Free Adaptation

To make this gluten-free, simply substitute the soy sauce with a gluten-free tamari. It has a similar flavor profile and works beautifully.

Spice Level Adjustment

Don’t be afraid to adjust the spice level to your liking! Reduce the amount of green chilies or hot sauce if you prefer a milder flavor. Or, add a pinch of red chili powder for an extra kick.

Festival Adaptations

While not traditionally a festival dish, this could be a fun, flavorful snack for Chinese New Year or even Diwali – a nice change from the usual sweets!

Serving Suggestions

Serve this Vegetable Manchurian hot with:

• Steamed rice (Jasmine rice is my go-to!)
• Hakka noodles
• Fried rice
• As part of a larger Indo-Chinese spread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon cooling, so you might need to add a splash of water when reheating.

FAQs

What is Manchurian style cooking?

Manchurian is a style of Indo-Chinese cuisine that originated in India. It’s characterized by its use of soy sauce, ginger, garlic, and chili, and often features a sweet and savory sauce.

Can I use different vegetables in this recipe?

Absolutely! Feel free to use any vegetables you like. Broccoli, cauliflower, mushrooms, and baby corn all work well.

How can I adjust the sweetness of the sauce?

If you prefer a sweeter sauce, you can add a teaspoon of sugar or honey.

What is the best type of oil to use for stir-frying?

Vegetable oil, canola oil, or peanut oil are all good choices for stir-frying. They have high smoke points and neutral flavors.

Can this be made ahead of time?

You can chop the vegetables and prepare the sauce ahead of time. However, it’s best to stir-fry the vegetables and assemble the dish just before serving to ensure they stay crunchy.