Broccoli Manchurian – This Year’s Winner
Every year the garden tend to have a bumper crop. Something that in turn allows me to make lots of recipes with. And then there is sometimes a winner recipe. This year’s bumper crop is broccoli. And the winner recipe is Broccoli Manchurian,
The Story of Broccoli Manchurian
This time of the year, usually culminates in a slight feeling of unrest and nostalgia. Over two decades ago, I came to the US as a student, right around this time of the year. Like the tremulous fall weather, I was unsure of what this big move would mean. Yet, like the crisp clean colors of fall I was full of hope for the future. Restless and yet full of anticipation. Today, my school days are but done, and there is now time for back to school in the house.
Currently, we are getting organized with new backpacks, shoes, books and lunchboxes. It is just before the children start another school year. The usual regime of sorting out soccer schedules, girls scout schedules is on. I am a little disappointed that the kids bus time this year does not work with my train schedule.
Through these busy crazy weeks, I have made broccoli Manchurian. And then made it again and again.
What exactly is Broccoli Manchurian?
It is an Indo-Chinese Dish. The most common varieties of Manchurian dishes involve a tomato based spicy sauce, much like my dish. However, my sauce uses fresh aromatics, ginger and fresh garlic chives offering lighter nuances of flavor. The main ingredient is drenched with a cornstarch batter and deep fried. I use a very thin and light coating. In fact, I am working on a roasted broccoli version. In a nutshell however, this Indo-Chinese creation that has no real resemblance or for that matter connection with the northeastern Manchurian region of China.
I promise you this dish might just be the broccoli dish that you are waiting for. In fact, my friends who were over this weekend, skeptically started with a single florets, before progressively moving on to down a pretty large platter.
How to Enjoy Your Broccoli Manchurian
Broccoli Manchurian is a good appetizer. We finished loads of it as it. As a part of a main meal, pair it with noodles such is this chicken lo mien.
Other ways to enjoy Broccoli off the beaten path can include Broccoli Quesadillas and Broccoli Posto.
A take on the classic cauliflower based Indo-chinese recipe, this time with garden fresh broccoli.
Ingredients
- 11/2 cup cornstarch
- 1/2 tablespoon rice flour (optional)
- 2 eggs
- ¾ teaspoon salt
- Oil for frying
- 11/2 pounds of broccoli florettes
- 2 tablespoons oil
- 1 small red onion, very finely chopped
- 4 pods of garlic, minced
- 1 tablespoon freshly grated ginger
- ¾ cup Maggi Hot and Sweet Ketchup or
- ½ cup regular ketchup
- 2 tablespoons Sriracha
- 1 tablespoon vinegar
- 2 tablespoons sugar
- 1 medium sized red bell pepper cut small pieces
- ½ cup chopped chives
- 1 tablespoon chopped cilantro
Instructions
- In a mixing bowl mix the cornstarch and the rice flour with the eggs and 1/2 cup of water to form a smooth batter. The batter should be of coating consistency. Add in the eggs.
- In a large skillet heat oil to a depth of about 1 inch, test with a bread crumb, if the oil is hot it should sizzle to the surface right away.
- Dip the broccoli florettes in the batter and add to the batter and fry until crisp, remove with a slotted spoon and drain on paper towels.
- In a separate pan heat the two tablespoons of oil and add in the red onion and cook for 5 to 7 minutes until the onion is soft and transluscent.
- Add in the garlic and the ginger and cook for another two minutes.
- Add in the Maggi ketchup, or add in the regular ketchup with the Sriracha, vinegar and sugar and bring to a simmer.
- Add in the broccoli and toss well.
- Stir in the red bell pepper and the chives.
- Garnish with the cilantro and enjoy!