firstly, in a large wok heat 2 tbsp oil. add 2 clove garlic, 1 inch ginger, 2 tbsp spring onion and 2 tbsp onion.
stir fry until the onions shrink slightly.
further add 2 tbsp carrot, 3 tbsp cabbage and 3 tbsp capsicum.
stir fry making sure all the vegetables are cooked yet crunchy.
keeping the flame on high, add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ¼ tsp salt.
stir fry until the sauces are well combined.
now add 1 cup corn flour slurry and mix well. to prepare the slurry, i have mixed 2 tsp cornflour in 1 cup water.
keep cooking until the slurry thickens and turns glossy.
for that extra spice, add ½ tsp chilli powder and ¼ cup water.
mix well forming a smooth saucy texture.
now add steamed momos add 2 tbsp spring onion.
mix gently, making sure all the sauce is well coated to momos.
finally, enjoy vegetable momos manchurian topped with more spring onions.