Chinese is one of those cuisines that I really like savouring and trying whenever I get the luxury of time.Though the popular perception is that Chinese is just restricted to manchurian, noodles and rice, trust me, there is so much more to try and experiment with when it comes to this versatile Oriental cuisine, people! Having visited many Chinese food festivals, I had got this opportunity on various occasions to try various combinations vizz, Vegetables in Chinese Chilli Garlic Sauce, Chilli Garlic Chicken, Chinese Style Lychee Chicken, Oriental Crispy Mushrooms, which now have become the most cherished recipes in my collection of culinary experiments. So, the other day, when my kids and his clan of friends, craved for a Chinese delicacy, instead of serving them the usual noodle, veggies and sauces mix, I made Soya Manchurian Gravy and Schezwan Fried Rice for the rockstars!
Usually, the balls for Manchurian are made using cabbage, cauliflower but make things healthier, you can opt for soya chunks and make enriching Soya Manchurian Gravy instead!
Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sauteed soya chunks, Soya Manchurian Gravy is both delicious and healthy. To make it a bit tastier, I had also added MSG while making this dish, but it is completely optional, hence suit yourselves, friends!
A superbly healthier alternative to a famous dish, tell me, when are you making Soya Manchurian Gravy? BTW, here’s its recipe:
Soya Manchurian Gravy
Soya Manchurian Gravy
- Soya Chunks - 1 cup ( I used nano chunks )
- Salt to taste
- Pepper powder - ¼ tsp + ¾ tsp
- Ginger garlic paste - ½ tsp
- Dark Soya sauce - 2 tbsp + 1 tsp
- Vegetable Oil - 4 tsp
- Ginger - 1 tsp ( finely chopped )
- Garlic - 1 tbsp ( finely chopped )
- Onion - 1 cup ( diced )
- Capsicum - ¾ cup ( diced )
- Green chillies - 1 ( cut diagonally )
- Red chilli sauce - 2 tsp
- Tomato sauce - 2 tsp
- Vinegar - 1 tsp
- MSG - ½ tsp (optional )
- Sugar - 1 tsp
- Water - 2 cups
- Cornflour - 6 tbsp
- Spring onion - 3 tbsp ( chopped to garnish )
- Soak Soya chunks in warm water for 15 mins.
- Squeeze the chunks and drain the water.
- Now add 5 tbsp of cornflower, salt, ¼ tsp pepper powder, ginger garlic paste and a teaspoon of soya sauce to the chunks and mix well.
- Coat all the soya balls nicely with cornflower.
- Now, heat 2 tsp oil in a wide bottom pan.
- Add the soya chunks and saute till they turn crisp from all sides.
- Just toss the chunks in between to ensure even cooking.
- Meanwhile, for the sauce heat rest of the oil in a wok.
- When the oil become nicely hot, add chopped ginger and garlic.
- Add onions and saute for a minute on high heat.
- Add in capsicum and green chillies.
- Saute for 1 more minute.
- Now add all the sauces, salt, sugar and MSG.
- Add water and bring it to boil.
- Add cornflower mixed in 3 tbsp of water.
- Cook till the gravy thickens slightly.
- Add more water if you want a thinner gravy.
- Just taste the sauce before putting soya chunks in it.
- Add soya chunks and mix well.
- Add in spring onion and mix well.
- Serve hot.