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Indian-Chinese Broccoli Manchurian Stir Fry
[Vegan]

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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Broccoli

Indian-Chinese Broccoli Manchurian Stir-Fry

Dairy Free

Vegan

This is a take on the classic cauliflower based Indian-Chinese recipe, but with broccoli. The most common varieties of Manchurian dishes involve a tomato based spicy sauce, much like my dish. However, my sauce uses fresh aromatics, ginger and fresh garlic chives, offering lighter nuances of flavor. The dish has in... Read More

Ingredients You Need for Indian-Chinese Broccoli Manchurian Stir Fry [Vegan]

For the Fritters:

1 1/2 cup cornstarch
1/2 tablespoon rice flour (optional)
3/4 teaspoon salt
Oil, for frying
1.5 pounds of broccoli florets
1/2 cup all-purpose flour

For the Sauce:

2 tablespoons oil
1 small red onion, very finely chopped
4 pods of garlic, minced
1 tablespoon freshly grated ginger
3/4 cup hot ketchup or 1/2 cup regular ketchup
2 tablespoons Sriracha
1 tablespoon vinegar
2 tablespoons sugar
1 medium-sized red bell pepper, cut into small pieces
1/2 cup chopped chives
1 tablespoon chopped cilantro

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How to Prepare Indian-Chinese Broccoli Manchurian Stir Fry [Vegan]

In a mixing bowl mix the cornstarch, rice flour and the all purpose flour with enough water to form a smooth batter. The batter should be of coating consistency. Add in the salt.
In a large skillet heat oil to a depth of about 1 inch, test with a bread crumb, if the oil is hot it should sizzle to the surface right away.
Dip the broccoli florettes in the batter and add to the batter and fry until crisp, remove with a slotted spoon and drain on paper towels.
In a separate pan heat the two tablespoons of oil and add in the red onion and cook for 5 to 7 minutes until the onion is soft and transluscent.
Add in the garlic and the ginger and cook for another two minutes.
Add in the Maggi ketchup, or add in the regular ketchup with the Sriracha, vinegar and sugar and bring to a simmer.
Add in the brocolli and toss well.
Stir in the red bell pepper and the chives.
Garnish with the cilantro and enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Sheri Bebee says:

February 3, 2014 at 2:35 pm

Indian-Chinese Broccoli Manchurian Stir-Fry – So how is this recipe vegan with 2 eggs in the ingredients?
1. Mimi says:
  
  February 4, 2014 at 1:24 am
  
  This isn’t vegan – it contains eggs!