Soya Chunks Manchurian

Soya chunks (available in every Indian store) are one of the many ways to provide protein in a vegetarian/vegan diet. There are many speculations on soya beans, but there is no denying the fact that it is power packed with proteins and essential nutrients. Soya chunks can have a strong flavor; but when cooked with the right spices can lead to mouthwatering results. This is an IndoChinese recipe incorporating soya and was an instant hit in our home 🙂

Ingredients 1

Soya Chunks – 1 cup

Corn Flour – 1 tbsp

Rice Flour – 1 tbsp

Chilli Powder – ½ tsp

Salt to taste

Oil – 1 tbsp

Ingredients 2

Ginger – 1” crushed

Garlic – 1 tbsp (chopped)

Onion – ½ cup (separate into petals and cut into big squares)

Green pepper/Capsicum – 1 (cut into cubes)

Red Chilli Paste – 1 tsp

Soya Sauce – 2 tsp

Chilli Sauce – ¼ tsp

Tomato Ketchup – 3 tbsp

Vinegar (Apple Cider) – 1/8 tsp

Water – ½ cup

Spring Onion Greens – 2 tbsp

Preparation

Boil 3 cups of water; add the Soya Chunks and ½ tsp of salt. Boil for 2 minutes. Remove from heat and leave to rest for 30 minutes.  Rinse them in water 3-4 time and squeeze the water away.

Add the Soya Chunks to a vessel, add the rest of the ingredients in Ingredients 1 (except oil), mix well and leave to rest for 10 minutes.

Heat 1 tbsp of Oil. Add the mixed Soya Chunks and cook in medium flame till it becomes light brown. Transfer to a vessel.

Heat 1 tbsp of Oil in the same pan.  Add Ginger and Garlic. Stir for a minute in medium flame.

Add Capsicum and onion. Cook for a couple of minutes. Add Chilli Paste and Soya Chunks and cook on medium heat for 2 to 3 minutes.

Add all other sauces, corn flour, ½ cup of water in a small vessel and mix well.

Add this mixture to the Soya Chunks. Add Salt. Adjust Salt and the spice level. Allow to cook for 4 to 5 minutes.

Add pring Onion and mix well.

Done!

Done!

Goes well with noodles or fried rice.