Manchurian Sauce
Indo-Chinese stir fry sauce with the perfect notes of savory, tangy and spicy flavors!
Print
Pin
Servings
Ingredients
Cornstarch (corn flour) slurry:
- 1 tablespoon cornstarch (corn flour)
- 1 tablespoon water
Sauce:
- 2 tablespoons oil
- 3 garlic cloves chopped
- 1 cm ginger chopped
- 1 teaspoon chopped green chilies
- ½ cup chopped onion
- ¼ cup chopped whites of spring onions (scallions)
- ¼ cup chopped green bell pepper (capsicum)
- 1 ½ cups water
- ½ tablespoon soy sauce
- ½ tablespoon vinegar
- ½ tablespoon chili paste optional
- ½ teaspoon ground white pepper
- Salt to taste
- Chopped greens of spring onions to garnish (optional)
Instructions
- To make cornstarch (corn flour) slurry, combine together cornstarch (corn flour) and water in a small bowl.
- To make the sauce, heat oil in a frying pan over medium-high heat.
- Add garlic, ginger and green chilies. Saute, stirring, for 2 minutes or until aromatic.
- Add onion. Saute, stirring occasionally, for about 3 minutes or until soft.
- Add spring onion whites (scallions) and bell peppers (capsicum). Saute, stirring occasionally, for about 2-3 minutes or until soft.
- Add water, soy sauce, vinegar, chili paste (optional) and ground white pepper. Stir to combine. Season with salt.
- Cover with a lid. Simmer for about 4 minutes.
- Add cornstarch (corn flour) slurry. Stir to combine.
- If the mixture is too thick, add a little water.
- Cover and simmer for another 4-5 minutes.
- Garnish with chopped spring onions (scallions) (optional).
- Add this sauce to Indo-Chinese stir fries and noodles.
Video
Nutrition
Calories: 71kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 133mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg