MY FAV Chinese food- VEG balls in Hot garlic sauce with Hakka Noodles

I made this dish several times, as my fav dish is chinese.. but this time it has come out really good and i made some changes given by Sanjay Thumma, vah chef. This side dish goes really well with chinese fried rice as well as noodles.

Ingredients

Hot garlic sauce 1 teaspoon garlic paste 1 teaspoon green chilli paste 5 dry broken red chillies 1 measure water(225 milliliters) 1 tablespoon tomato sauce 1 teaspoon Soya sauce 1 teaspoon brown vinegar 1/4 teaspoon white pepper A large pinch of aji-no-moto salt 1 1/2 teaspoons of cornflour (level) 2 teaspoons of oil

Vegetable balls

2 tablespoons chopped beans
2 tablespoons chopped capsicum
1 tablespoon chopped cauliflower
1 tablespoon chopped cabbage
1 tablespoon chopped carrot
1 table spoon boiled grated potatoes
2 tablespoons chopped spring onions
1 teaspoon corn flour
1 teaspoon maida (Refined Flour)
2 tablespoons maida for the batter Oil for deep frying

Method of preparation

Hot garlic sauce
Take oil in the pan and add the garlic and chilli paste. Add broken chillies and stir. Add water and then add the rest of the ingredients. Add corn flour mixed with one tablespoon of water and bring it to a boil. Transfer it to a bowl.

Vegetable balls
Boil one litre of water and add chopped vegetables. Drain out the water when the vegetables are half cooked. Mash the vegetables coarsely and mix this with a pinch of salt, aji-no-moto salt, Soya sauce, corn flour, 1 teaspoon maida, grated potatoes and divide the content into ten balls. Make a batter of maida with water. Dip each ball into the batter and deep fry in medium hot oil for two minutes. Remove.

Assembling
Add two teaspoons of oil to the wok and add the chopped spring onions. Add a pinch of salt and a pinch of aji-no-moto salt and cook for 10 seconds. Add the vegetable balls, a large pinch of salt and a large pinch of aji-no-moto salt, the hot garlic sauce and bring it to a boil. Transfer it to a bowl and serve hot