Quick Vegetable Manchurian Recipe – Ginger & Soy Sauce Delight

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Manchurian Recipe – Ginger & Soy Sauce Delight

Hey everyone! If you’re anything like me, sometimes you just crave that tangy, savory, slightly spicy goodness of Manchurian. But let’s be real, ordering takeout all the time isn’t the most practical (or budget-friendly!) option. So, I’m sharing my go-to quick vegetable Manchurian recipe – it’s a total lifesaver on busy weeknights and tastes just as good, if not better, than what you’d get from your favorite Chinese restaurant! I first made this when I was trying to recreate a dish my friend brought to a potluck, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This vegetable Manchurian is seriously a winner. It’s ready in under 30 minutes, super easy to make (even if you’re a beginner in the kitchen!), and packed with healthy veggies. Plus, it’s totally customizable – swap out the vegetables for whatever you have on hand. It’s the perfect blend of sweet, sour, and spicy, and that ginger-soy sauce combo? Chef’s kiss!

Ingredients

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

• 2 tablespoons vegetable oil
• 1 inch piece of ginger, finely chopped
• 150g carrots, sliced
• 70g baby corn, sliced
• 1 red onion, quartered
• 100g bell peppers, sliced
• 50g zucchini, sliced
• 70g broccoli florets
• 150g button mushrooms, sliced
• 2 tablespoons dark soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon red chilli sauce
• 2 whole red chillies (optional, for extra heat!)
• 2.5 tablespoons cornstarch
• 2 tablespoons vinegar
• 0.25 teaspoon black pepper powder
• 0.5 teaspoon salt (or to taste)
• 350ml water

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Dark Soy Sauce: This is key for that beautiful color and slightly molasses-like flavor. Don’t substitute with light soy sauce – it won’t give you the same result.
• Red Chilli Sauce: You can adjust the amount of red chilli sauce depending on your spice preference. I like to use a medium-spicy sauce, but feel free to use a milder one if you’re sensitive to heat. Schezwan sauce also works beautifully here!
• Cornstarch: This is what thickens the gravy and gives it that lovely glossy texture. Make sure to dissolve it in water before adding it to the pan to avoid lumps. A little goes a long way, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chopped ginger and quartered red onion and sauté for 2-3 minutes, until fragrant. You’ll know it’s ready when the ginger starts to release its aroma.
2. Now, add the carrots, baby corn, broccoli, and zucchini to the pan. Stir-fry for 1-2 minutes on high heat. We want them to stay a little crunchy!
3. Toss in the bell peppers and mushrooms. Add the dark soy sauce, tomato ketchup, red chilli sauce, black pepper powder, vinegar, and salt (if using). Give everything a good mix to make sure the veggies are nicely coated.
4. Pour in the 350ml of water and bring the mixture to a boil. Once boiling, slowly pour in the cornstarch dissolved in water, stirring constantly. This will thicken the gravy almost immediately.
5. Cook for another 2 minutes, stirring occasionally, until the gravy is glossy and the vegetables are tender-crisp. And that’s it! Serve hot with fried rice or noodles.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, work in batches to ensure the vegetables stir-fry properly and don’t steam.
• Taste as you go! Adjust the seasoning (salt, pepper, chilli sauce) to your liking.
• For a richer flavor, you can add a teaspoon of sugar to the sauce.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your ketchup and chilli sauce to ensure they don’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a good kick, so I often add an extra chilli or a pinch of chilli flakes. If you prefer milder flavors, simply omit the whole red chillies and reduce the amount of chilli sauce.
• Regional Indian-Chinese Variations: Some people like to add a touch of ginger-garlic paste at the beginning for a more pronounced flavor. My aunt always adds a splash of Shaoxing wine (if you have it!) for extra depth.

Serving Suggestions

This Manchurian is fantastic on its own, but it really shines when paired with:

• Classic Vegetable Fried Rice
• Hakka Noodles
• Steamed Rice (for soaking up all that delicious sauce!)
• Spring Rolls

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. The sauce might thicken upon refrigeration, so you may need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

• Is this recipe oil-free possible? While it’s tricky to get the same texture, you can try stir-frying the vegetables in a little water or vegetable broth instead of oil. It won’t be quite as authentic, but it’s a healthier option.
• Can I use different vegetables in this Manchurian? Absolutely! Feel free to swap in cauliflower, green beans, peas, or any other veggies you enjoy.
• What is the best type of soy sauce to use? Dark soy sauce is really the key here for color and flavor.
• How can I adjust the sweetness of the sauce? Add a little sugar (start with ½ teaspoon) or a touch more ketchup.
• Can I make this ahead of time? You can prep the vegetables and sauce ahead of time, but it’s best to cook it just before serving for the best texture.