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one green planet

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 some cases been ruined by overly think sauces and excessive batter on the fritters. Most people associate Manchurian with a coating that is overly thick in a sauce that is laden with cornstarch. People who do not like broccoli might have some reservations, but I promise you this dish might just be the broccoli dish you were waiting for. In a nutshell, it is an Indo-Chinese creation. If you can overlook the oil needed in frying these fritters, you will be guaranteed that your guests are going to be pleased with this dish anytime you serve it.

Indian-Chinese Broccoli Manchurian Stir Fry [Vegan]

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Cooking Time

35

Ingredients

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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add in the garlic and the ginger and cook for another two minutes.
  6. Add in the Maggi ketchup, or add in the regular ketchup with the Sriracha, vinegar and sugar and bring to a simmer.
  7. Add in the brocolli and toss well.
  8. Stir in the red bell pepper and the chives.
  9. Garnish with the cilantro and enjoy!

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Nutritional Information

Total Calories: 2414 | Total Carbs: 285 g | Total Fat: 50 g | Total Protein: 118 g | Total Sodium: 2667 g | Total Sugar: 107 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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