Nutri-nuggets or soy nuggets are popularly used an an alternative for meat. Back home in India, our mothers would make a masala curry tricking us into eating this as chicken curry. High in protein, they are a great choice for vegetarians and can be made in varied preparations. We tried something different on the lines of indo chinese and is a big hit in our homes..
Prep Time: 20 mins + soaking time
Soy Nuggets (soaked in hot water with salt): 1 cup
Onions (cubed): 1/4 cup
Bell pepper (cubed): 1/4 cup
Ginger (finely sliced): 1 tablepsoon
Garlic (finely sliced): 1 tablespoon
Green chillies (slit): 4-5
Spring Onions (chopped): one bunch
Corn starch: 5 tablespoons
Chili Garlic sauce: 2 -3 tablespoons
Soy Sauce: 3 tablespoons
Vinegar: 2 tablespoons
Tomato Ketchup: 2 tablespoons
Sugar (optional): 1 teaspoon
Dried red chillies: 2-3
Salt to taste
Oil to fry
Soak the soy nuggets in hot water and salt for about 20 mins. They will drink it up immediately and fluff up. Dissolve the corn starch with some ketchup in little water to make a thickish paste. Keep aside. Put the fluffed up nuggets into the corn starch mix n let it sit for a while you chop rest of the veggies.
Afters thats done, heat some oil on a deep wok. Shallow fry these soy nuggets until the coated corn starch gets all cooked. Take them out. In the remaining oil, fry the dried red chillies, chopped ginger, garlic, green chillies. Toss in the onions, bell peppers. Add back the fried soy nuggets. Add in all the chill garlic sauce, soy sauce, vinegar and sugar. Adjust the salt and spice. Keep tossing till everything gets well coated. Finely garnish with chopped spring onions.
The manchurian is ready to serve to make complete your indo chinese dinner night either with some fried rice or noodles.