Make this vegan, protein-rich dish called “Manchurian neatballs” as a variation to meatballs. This is a fun recipe from Indo-Chinese cuisine served with its signature sweet and spicy chili garlic sauce.
1 pack neat Original Mix
1 cup mixed vegetables, finely chopped (we used carrots, French beans, red onion, red bell peppers and corn)
salt to taste
black pepper to taste
1 tbsp cornstarch
3 tbsp oil to roast the Manchurian balls
2-3 cloves of garlic, minced
1 inch piece of ginger, minced
2 tbsp light soya sauce
1 medium red chili, finely chopped (adjust as per taste)
1 tsp vinegar
1 tbsp tomato paste
1 tbsp brown sugar
1/3 cup water
Mix all the ingredients for Manchurian balls except the oil and form into balls.
Heat the oil in a non stick pan and heat it up. Once hot, add the Manchurian balls and roast them till golden brown. Remove and drain on an absorbent towel. This should leave about 1 tablespoon oil in the pan.
Next, add in the garlic, ginger and chopped red chillies and fry for a couple of seconds. Add in the rest of the ingredients for the sauce and cook on medium high till the sauce comes to a boil.
Add in the roasted Manchurian balls and coat it with sauce evenly. Serve immediately on a bed of rice.
You can make a big batch of roasted Manchurian balls and freeze to quickly whip up the Manchurian curry for meals.