Manchurian Soya Chunks
Nutritious soya chunks in a spicy brown sauce a la Indian Style
Servings 2
Equipment
- Kadai pan,
Ingredients
Prepare the Soya Chunks
- 1 cup Soy Chunks
- 1 tbsp Corn flower
- 1/2 tsp Fresh ground black pepper
- 1/2 tsp Fresh ground pink Himalayan salt
- 1/2 tsp Kashmiri Red Chili powder
Pan Fry the Soya Chunks
- 3 tbsp Sunflower oil organic
Prepare the Manchurian Sauce
- 1 tbsp Sunflower oil Organic
- 2 tsp Ginger paste Use fresh grated if you have it.
- 1 tbsp Dark soy sauce
- 1 1/2 tbsp Ketchup Indian ketchup has not onion and no garlic
- 1 tsp Apple cider vinegar
- 1/2 tsp Sugar Or other sweetener
- 1/2 tsp Kashmiri red chili powder
- 3/4 tsp Corn starch As my grandma would say, a heapin' spoonful
- 1/2 cup Vegetable broth
Instructions
Prepare Soya Chunks
- Soak soya chunks in boiling water for 5 - 10 minutes until soft.
- Drain the chunks, rinse with cool water and squeeze out excess water.
- Place squeeze dried chunks in a bowl, mix in the corn starch, salt, ppeper and Kashmiri red chili powder and set aside to marinate.
Mix the Soy Sauce
- In a small bowl, mix together the ginger, soya sauce, ketchup, apple cider vinegar, sugar and Kashmiri red chili powder. Set aside.
- Mix together the vegetable stock and corn starch.
Cook the Manchurain Soya Chunks
- Add oil or ghee to the kadai pan and stir fry the coated soya chunks until browned on the outside, about 2 - 3 minutes. Remove from the pan and set aside.
- Add a little more oil if necessary to the kadai pan, then add the soya sauce mixture, stirring to mix and glaze the pan.
- While continuously stirring, slowly add the vegetable broth/corn starch mixture. Stirring and heating until the mixture begins to thicken.
- Once the mixture has thickened, add the browned soya chunks. Mix well, stirring to heat.
- Serve with rice.