Cooking Mode: Chinese Vegetable Manchurian Dry

Step 1 of 4

Shred cabbage and carrots, squeeze out water, mix with flour, cornstarch, and salt; shape into small balls and deep-fry until crisp.

Step 2 of 4

Heat 1 tbsp oil in a wok, sauté minced garlic paste and spring onion whites.

Step 3 of 4

Add soy sauce and vinegar.

Step 4 of 4

Toss fried vegetable balls in the wok until dry-glazed, garnish with spring onions, and serve hot.