Manchurian Sizzler
Chef Rakhee presents the Indo-Chinese manchurian and rice with a twist.
Manchurian Sizzler Recipe by Chef Rakhee Vaswani

- Chinese


- 4

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 20 Min


  • FOR Manchurian Sizzler
  • 2 tbsp oil
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 cup chopped zucchini
  • 1 cup chopped red
  • yellow and green bell peppers
  • ½ cup chopped spring onion white
  • ½ cup chopped carrots and beans
  • 2 tsp white pepper powder
  • 4 tsp soy sauce
  • 1 tsp seasoning
  • 1 tbsp spring onion
  • 2 cups cooked rice
  • Oil for cooking
  • iceberg lettuce
  • FOR Manchurian Balls
  • 1 cup chopped cabbage
  • 1 cup chopped French beans
  • 1 cup chopped carrots
  • 1 tbsp ginger garlic paste
  • 1 tsp soy sauce
  • 2 tbsp chopped green chillies
  • 1 tsp oyster sauce
  • 2 to 3 tbsp Refined flour
  • 3 tbsp corn flour
  • Salt to taste
  • 1 tsp seasoning
  • 1 tbsp white pepper powder
  • Water as required
  • Oil for frying
  • FOR Sauce
  • 1 tbsp oil
  • 2 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1 tbsp chopped spring onions
  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp white pepper powder
  • 2
  • tbsp chopped green chillies
  • Vegetable stock as required
  • 2 tbsp corn flour mixture
  • FOR Garnish
  • 1 tbsp chopped Spring onion green
  • Spring onion greens as required
  • cheese grated


  1. 1

    Take finely chopped cabbage in a bowl, add finely chopped French beans very finely chopped carrots, ginger-garlic paste, soy sauce, chopped green chillies, oyster sauce, refined flour, corn flour, salt, seasoning and white pepper powder and mix them all together add water and mix again.
  2. 2

    Take small portions of the mixture and make them round.
  3. 3

    Heat oil in a pan and deep fry the Manchurian balls.
  4. 4

    Heat oil in a pan and add ginger, garlic, zucchini, bell peppers, spring onion whites, carrots and beans, all finely chopped.
  5. 5

    Give a quick stir fry to all the veggies and add white pepper powder, soy sauce, seasoning, cooked rice.
  6. 6

    Cook for a minute and garnish the rice with finely chopped spring onion greens, set aside in a bowl.
  7. 7

    Heat oil in a pan and add the finely chopped garlic, finely chopped ginger, finely chopped spring onions, soy sauce and oyster sauce, add the fried manchurian balls, white pepper powder, chopped green chillies, vegetable stock and thicken with the corn flour mixture, Garnish the sauce with finely chopped spring onion greens.
  8. 8

    Heat a sizzler pan and place an iceberg lettuce leaf, then place fried rice and the Manchurian sauce on the lettuce leaf.
  9. 9

    Garnish with spring onion greens with grated cheese.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

Other Shows by host:
I Love Cooking | Rewind With Rakhee |
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