Easy Vegetable Manchurian Recipe – Sesame & Soy Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Manchurian Recipe – Sesame & Soy Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just crave that perfect balance of sweet, savory, and a little bit of spice. This Vegetable Manchurian recipe is my go-to for those moments. It’s a vibrant, flavorful stir-fry that’s surprisingly easy to make at home. I first made this when I was trying to recreate my favorite Indo-Chinese takeout, and honestly, I think I’ve surpassed it! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average veggie dish. It’s a delightful explosion of flavors and textures – tender-crisp vegetables coated in a glossy, umami-rich sauce. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

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

• 1 medium carrot
• 6 to 8 french beans
• 2 tablespoons sesame oil
• 10 to 12 cashews or peanuts
• 4 to 5 dry red chilies
• 1 small onion
• 7 to 8 garlic cloves
• 1 inch ginger
• 1 medium bell pepper
• 2 teaspoons soy sauce
• ?? tablespoon sugar (start with 1, adjust to taste!)
• ?? teaspoon black pepper powder (about ¼ tsp is a good starting point)
• ?? teaspoon rice vinegar (again, start with 1 tsp and adjust)
• 2 teaspoons corn starch

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

Sesame Oil: The Heart of the Flavor

Don’t skimp on the sesame oil! It’s what gives this dish that signature nutty aroma and flavor. A little goes a long way, so 2 tablespoons is perfect.

Cashews vs. Peanuts: A Regional Twist

Traditionally, you’ll find both cashews and peanuts used in Manchurian recipes. I personally prefer cashews for their delicate flavor, but peanuts add a lovely crunch and are a more budget-friendly option. Feel free to use whichever you prefer!

Dry Red Chilies: Adjusting the Spice Level

The number of dry red chilies you use will determine the heat level. I usually go with 4-5 for a mild-medium spice. If you like it really fiery, add a few more! Remember to remove the seeds for less heat.

Soy Sauce Selection: Choosing the Right Kind

I recommend using a regular soy sauce for this recipe. Dark soy sauce will give it a richer color, but can be a bit too intense in flavor. Light soy sauce is a bit too mild.

Cornstarch Slurry: Achieving the Perfect Sauce Consistency

The cornstarch slurry is crucial for that thick, glossy sauce. Make sure to mix the cornstarch with a little cold water before adding it to the pan to prevent lumps.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Steam the carrots and french beans until they’re almost cooked – you want them to still have a bit of bite. A single whistle in a pressure cooker works perfectly.
2. While the veggies are steaming, thinly slice the onion, ginger, and garlic. Dice the bell pepper and chop the celery. Having everything prepped and ready to go makes the stir-frying process so much smoother.
3. Heat the sesame oil in a pan or wok over medium heat. Add the cashews (or peanuts) and fry until they’re golden brown and fragrant. Set them aside – these will be our crunchy topping!
4. Now, add the dry red chilies to the same pan and sauté for a few seconds until they become aromatic. Be careful not to burn them! Then, add the sliced onion, ginger, and garlic. Stir-fry for about 2 minutes until the onion turns translucent.
5. Toss in the diced bell pepper and chopped celery. Stir-fry for another 3 minutes until they’re slightly softened but still crisp.
6. Add the steamed vegetables to the pan. Pour in the soy sauce, sugar, black pepper, and rice vinegar. Give everything a good mix to coat the veggies evenly.
7. Pour in 2 cups of water and bring the mixture to a simmer. Then, slowly pour in the cornstarch slurry while stirring constantly. This will thicken the sauce beautifully.
8. Stir in the fried cashews. Let everything simmer for 2-3 minutes, allowing the flavors to meld together.
9. And that’s it! Serve hot with steamed rice or noodles.

Expert Tips

• Don’t overcook the vegetables! You want them to be tender-crisp, not mushy.
• Taste as you go. Adjust the sugar, soy sauce, and rice vinegar to your liking.
• High heat is your friend. Stir-frying is all about quick cooking at high heat, so make sure your pan is nice and hot.

Variations

• Vegan Vegetable Manchurian: This recipe is already pretty close to vegan! Just double-check your soy sauce to ensure it doesn’t contain any animal products.
• Gluten-Free Vegetable Manchurian: Use a gluten-free soy sauce (tamari is a great option) to make this dish gluten-free.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so I often add a pinch of chili flakes for her.
• Festival Adaptations (e.g., Chinese New Year): This dish is often served during Chinese New Year celebrations. You can add a few extra vegetables like baby corn or mushrooms to make it even more festive.

Serving Suggestions

This Vegetable Manchurian is fantastic on its own, but it also pairs well with:

• Steamed rice (jasmine rice is my favorite!)
• Hakka noodles
• Vegetable spring rolls
• A side of chili garlic sauce for extra heat

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The sauce may thicken upon refrigeration, so you might need to add a splash of water when reheating.

FAQs

What vegetables can I substitute in this Manchurian recipe?

Absolutely! Feel free to swap in other veggies like cauliflower, broccoli, mushrooms, or baby corn.

Can I make this dish ahead of time?

You can prep the vegetables and sauce ahead of time, but I recommend stir-frying everything just before serving for the best texture.

How can I adjust the sweetness of the sauce?

Start with 1 tablespoon of sugar and add more to taste. You can also use a touch of honey or maple syrup for a different flavor profile.

What is the best way to prevent the sauce from becoming too watery?

Make sure your vegetables aren’t too wet when you add them to the pan. Also, don’t add too much water – 2 cups should be enough.

Can I use a different type of oil instead of sesame oil?

While sesame oil is key to the flavor, you can use vegetable oil or peanut oil in a pinch. But trust me, the sesame oil makes all the difference!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!