First, heat some oil in a separate pan/wok on a high flame, and add minced garlic and ginger. Saute them until they become fragrant and slightly golden.
Add finely chopped onions to the pan and cook until they turn translucent and soft.
Next, add finely chopped vegetables like cabbage, carrot, spring onion, capsicum, and French beans and stir-fry for a few minutes until they become slightly tender while retaining some crunch.
In a small bowl, make a slurry by dissolving cornflour in water. This slurry acts as a thickening agent for the sauce.
Pour the cornflour slurry into the pan and stir continuously.
Now it's time to add the sauces and spices that give the Manchurian sauce its signature flavor. Pour in soy sauce, tomato ketchup, chili sauce (adjust the spice level according to your preference), vinegar, salt, sugar, and a pinch of Ajinomoto (optional).
These ingredients combine to create a tangy, savory, and slightly sweet sauce. Adjust the quantities to suit your taste.
Mix all the ingredients in the pan thoroughly, ensuring the vegetables are well-coated with the sauce. Let the mixture simmer for a few minutes to allow the flavors to meld together.
As you stir, you'll notice the sauce thickening gradually. Continue cooking until the sauce reaches your desired consistency.
Once the sauce is ready, carefully place the fried vegetable balls into the pan with the sauce. Gently coat the balls with the sauce, making sure they are evenly coated.
Garnish the Manchurian with finely chopped spring onions for added freshness and flavor. The vibrant green garnish adds a pop of color to the dish.
Serve the Veg Manchurian Dry hot as an appetizer. You can also enjoy it with fried rice or as a filling for wraps or sandwiches.