Cook what you grow
Crispy Broccoli Manchurian
The Indo-Chinese takeout favorite made at home: broccoli florets fried in a light cornstarch batter, then tossed in a glossy soy, chile, and vinegar sauce.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 1½ lb broccoli, cut into bite-size florets, stems peeled and sliced
- 1 medium yellow onion, cut into 1-inch squares
- 2 green chiles (or a small green bell pepper), seeded and chopped
- 6 cloves garlic, finely minced
- 4 green onions, sliced, whites and greens separated
From the pantry
- ½ cup cornstarch · divided: all but 1 teaspoon goes into the batter
- ⅓ cup all-purpose flour
- 2 cups neutral oil for frying · plus 1 tablespoon reserved for the sauce
- 2 tbsp fresh ginger, finely minced
- 3 tbsp soy sauce
- 2 tbsp tomato paste · stands in for the ketchup in the restaurant version
- 1 tbsp chili-garlic sauce or sriracha
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 12 oz noodles (ramen or lo mein style) · for serving
- salt · to taste
- black pepper