Cabbage: 1 cup very finely chopped/grated
Carrot: 1/2 cup grated
Capsicum: 1/4 cup grated/finely chopped
French beans: 1/4 cup finely chopped
Green chillies: 2 finely chopped
Soy Sauce: 2 tsp
Ajinomoto: a pinch
Black Pepper: 1 tsp
Salt to taste
Refined Four: 3-4 tsp
Corn Flour: 3-4 tsp
Corn Flour: 2-3 tbsp
Garlic: 5-6 pods, finely chopped
Green chillies: 2 split lengthwise
Sping Onions: 3 with greens [or] Onion : 1 sliced long
Soy Sauce: 2 tbsp
Green chilli sauce: 1 tsp
Tomato Sauce: 1 tsp
Vinegar: 1 tsp
Ajinomoto: a pinch Salt to taste
1. Take cabbage, carrots, beans and capsicum in a frying pan and place the pan on fire, without adding any oil. Stir fry the vegetables briskly for a minute, and keep covered another minute. (This removes the extra moisture from the veggies, and also makes them 1/4 cooked)
There is an interesting story behind how I learnt this technique. Click here to read it.
2. Remove from fire and transfer to a bowl. Add all the remaining ingredients including the flours and knead to mix them well. There will be enough moisture in the mixture to bind it well.
3. Now, make little balls (smaller than a lemon), and deep fry them on medium flame until golden brown. Keep aside. (They make a good snack on their own too.)
For the sauce, Heat 2-3 tsp of oil and add the garlic, onions (save the greens for the garnishing) and green chillies. Meanwhile, make cornflour slurry from 1 & half cups water. When the onions turn translucent, add the corn flour slurry, soy sauce, chilli sauce, tomato sauce, vinegar, ajinomoto and salt to taste. Let the mixture boil until it becomes thick as a sauce.
While serving, assemble the balls in a dish and pour the sauce over them. Alternately, when the sauce thickens, you may add all the veg balls at a time and stir until the sauce coats the balls. Garnish with coriander leaves and onion greens.
This dish goes well as a snack (serve it dry) and also as an accompaniment with Chinese Veg Fried Rice or Egg Fried Rice and any kind of noodles.