Easy Vegetable Manchurian Recipe – Ginger Garlic & Soy Sauce

Last Updated on 4 months by Neha Deshmukh

Easy Vegetable Manchurian Recipe – Ginger Garlic & Soy Sauce

Introduction

Okay, let’s be real – who doesn’t love a good Manchurian? It’s that perfect blend of Indian and Chinese flavors that just hits the spot. I first made this recipe years ago, trying to recreate my favorite restaurant version at home, and honestly, I think I’ve surpassed it! This Easy Vegetable Manchurian is packed with fresh veggies, coated in a tangy, savory sauce, and it’s surprisingly simple to make. Get ready to impress your family and friends (or just treat yourself – no judgement here!).

Why You’ll Love This Recipe

This Vegetable Manchurian recipe is a winner for so many reasons! It’s quick – ready in under an hour. It’s healthy, loaded with colorful vegetables. And most importantly, it’s bursting with flavor. The combination of ginger, garlic, and soy sauce is just chef’s kiss. Plus, it’s a fantastic way to get everyone to eat their veggies!

Ingredients

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

• 1 carrot
• 7-9 french beans
• 1.5 cups cauliflower
• 5-6 button mushrooms
• 1 onion
• 1 bell pepper
• 0.5 tablespoon celery
• 1 tablespoon soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon apple cider vinegar
• 2-3 garlic cloves
• 1 inch ginger
• 0.5-1 tablespoon sugar
• 1.5-2 tablespoons oil
• 2 cups water
• 2 tablespoons cornstarch

Ingredient Notes

Let’s talk ingredients for a sec. The soy sauce is key here – it provides that umami depth that makes Manchurian so addictive. I prefer a regular soy sauce, but feel free to experiment with dark soy sauce for a richer color. Don’t skimp on the ginger and garlic either! Freshly minced is always best. And the vegetables? Use whatever you have on hand! This recipe is super flexible. I love using a mix of colors for visual appeal, but honestly, any combination works. The freshness of the vegetables really shines through in this dish, so try to use the best quality you can find.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Blanch the vegetables: First, bring 2-3 cups of water to a boil with a pinch of salt. Add the carrots, beans, and cauliflower. Once boiling, turn off the heat, cover, and let them sit for 5-10 minutes. This helps them cook through without getting mushy. Drain and set aside.
2. Prepare the sauce: In a small bowl, whisk together the soy sauce and tomato ketchup. This is the base of our amazing sauce!
3. Stir-fry the base: Heat the oil in a wok or large frying pan over medium-high heat. Add the minced ginger and garlic and sauté for just a minute, until fragrant. Then, add the chopped onion and fry for 2-3 minutes, until softened.
4. Cook the veggies: Now, add the sliced bell pepper and mushrooms to the wok. Stir-fry for another 2-3 minutes, until slightly tender. Add the blanched vegetables and the celery.
5. Combine the sauce: Pour the prepared soy sauce and ketchup mixture over the vegetables. Season with a little pepper, sugar, and salt.
6. Simmer and thicken: Add 2 cups of water or vegetable stock to the wok. Bring the mixture to a simmer. In a small bowl, mix the cornstarch with ¼ cup of water to create a slurry. Pour this slurry into the simmering sauce and stir continuously until the sauce thickens.
7. Finish and serve: Stir in the apple cider vinegar. Taste and adjust seasonings as needed. Serve hot with fried rice or noodles. Enjoy!

Expert Tips

• Don’t overcrowd the wok! Work in batches if necessary to ensure the vegetables stir-fry properly.
• Keep everything moving! Stir-frying is all about quick cooking, so keep those veggies tossing.
• Taste as you go! Adjust the seasonings to your liking.

Variations

• Spicy Manchurian: Add a pinch of red chili flakes or a chopped green chili to the stir-fry for a fiery kick. My friend, Priya, loves this version.
• Paneer Manchurian: Swap the vegetables for cubes of paneer (Indian cheese) for a protein-packed twist.
• Gobi Manchurian: Use only cauliflower for a classic Gobi Manchurian.

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check that your ketchup doesn’t contain any hidden animal products.

Gluten-Free Adaptation

To make this gluten-free, simply use a gluten-free soy sauce (tamari is a great option).

Spice Level Adjustment

Want more heat? Add more chili flakes or a dash of hot sauce. Prefer it milder? Reduce or omit the chili altogether.

Festival Adaptations

This Manchurian is a fantastic addition to any festive spread! It’s a crowd-pleaser and adds a vibrant touch to your table.

Serving Suggestions

• Serve with a side of fluffy fried rice.
• Pair it with Hakka noodles.
• Enjoy it as a standalone appetizer.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What vegetables can I substitute in this Manchurian recipe?
  You can really use any vegetables you like! Broccoli, peas, carrots, and cabbage all work well.
• Can I make the sauce ahead of time?
  Yes, you can! The sauce can be made a day or two in advance and stored in the refrigerator.
• What is the best way to prevent the vegetables from becoming mushy?
  Blanching the vegetables beforehand helps them retain their texture. Also, don’t overcook them during the stir-fry process.
• What type of oil is best for stir-frying?
  Vegetable oil, canola oil, or peanut oil are all good choices.
• Can I adjust the sweetness of the sauce?
  Absolutely! Add more or less sugar to suit your taste.