For The Vegetable Balls

• 3 cups finely chopped cabbage
• 1 1/4 cups carrot , grated
• 1/2 cup chopped onions
• 2 tbsp cornflour
• 5 tbsp plain flour
• 1 tbsp finely chopped garlic
• 2 tsp finely chopped green chillies
• salt and to taste
• oil for deep-frying

For The Sauce

• 1 tbsp garlic , finely chopped
• 2 tsp finely chopped green chillies
• 2 tsp finely chopped ginger
• 1 cup clear vegetable stock or water
• 1 tbsp soy sauce
• 1 tbsp cornflour mixed with 1 cup of water
• 2 pinches of sugar
• 2 tbsp oil
• salt to taste

 

Method

For the vegetable balls

• Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well
• Shape spoonfuls of the mixture into small balls.
• Deep fry a few balls at a time in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce

• Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
• Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

 

How to serve

Just before serving, put the vegetable balls in the sauce and bring to a boil. Serve hot.