Vegan Carrot Ball Sweet & Sour Sauce

Wholesome dish for your asian course meal. Carrot can be replaced with another mix of vegetables for example, potato, cabbage, celery etc. Always try frying one ball in beginning to see if the texture is right, so the ball does not become loose, soggy and separates.

Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Carrot ball

3 - 4carrots finely chopped

1/2tspsalt

1/2garam masala

little pepper

some herbs chopped

100 - 120g besan flour (gram flour or chickpea flour)

little baking powder

frying oil

Sauce

1/2red paprika

some kinusaya (type of snack pea)

1zucchini cut into chunk

4shitake

some pok choi cut into bite size

1tbsgrated ginger

some coriander powder

1star anice seed

1/2tomato ketchup

1/4soy sauce

3tbsketchup manis

salt to taste

3tbssesame oil

1tsppotato starch

3/4cupwater

some vegetable bouillon powder or nutritional yeast flake

Preparation

1For carrot ball combine all ingredients and make it like nice soft punchy texture. If too hard add water, if too loose, add more flour.

2shape the dough into bite size ball, heat the frying oil in medium temperature and fry them into golden brown.

3For sauce, cut all vegetables into nice bite size.

4Heat the oil in wok or large pan in high heat, fry ginger, star anise, then add vegetables quickly stir. Then reduce heat, cover, add little water and bouillon, coriander powder, let it simmer till carrot is cooked.

5In small bowl combine ketchup, soy sauce, water, sugar, starch and mix well.

6Add carrot ball into a wok, pour the liquid seasoning over, stir well and remove from heat.