Cabbage Manchurian

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic6 cloves, minced
  
• 🫙Ginger1 tbsp, minced
  
• 🌶️Green Chili2, sliced
  
• 🌾All-Purpose Flour3 tbsp
  
• 🥬Cabbage250 g, chopped
  
• 🧅Spring Onions4, sliced
  
• 🫙Soy Sauce2 tbsp
  
• 🌽Cornstarch4 tbsp
  
• 🫙Vinegar1 tsp
  
• 🫙Ketchup2 tbsp
  
• 🌶️Chili Paste1 tbsp
  

Optional extras

• 🫙Sugar1/2 tsp
  

Instructions

1. 1

   Toss the cabbage in the flour-cornstarch-seasoning mix until every piece is dry-coated.

2. 2

   Deep-fry on high heat until golden and crisp; drain and keep hot — twice-frying for 20 seconds gives restaurant crunch.

3. 3

   In a wok, blaze the garlic, ginger and chilies for 30 seconds — the wok should be almost smoking.

4. 4

   Add the sauces, a splash of water and the slurry; boil until it coats the spoon.

5. 5

   Return the fried pieces, toss on the highest heat for a minute, and finish with the spring onion greens.