I tried recreating Gobi (cauliflower) Manchurian, my favorite Indian -Chinese dish. I did not have any cauliflower, so I used eggplant and guessed on the ingredients for the sauce. I think it came out pretty close.
1. Cut 1 large egg plant into 1/2 inch bite size pieces or use 5-6 Chinese eggplants cut into 1/2 inch discs. Soak salt rubbed eggplant chunks in water for about half an hour.
2. Meanwhile, mince ginger, shallots, garlic, seeded green chilies, and onion or green onion. Set aside. I like extra sauce for a later use, so I mince at least 1 large onion, 2-3 inch knob of ginger, 6 shallots and 6 cloves garlic. If using scallion, 2 bunches. The amount of green chili is up to you.
3. Chop cilantro for garnish. For the photo, I did not use chopped cilantro.
4. Mix cornstarch or tapioca starch with water. Add Asian sweet chili sauce, shaoxing wine, sake or vermouth, ketchup or tomato paste (might need little sugar), a small amount of sesame oil, soy sauce, salt and ground white pepper to the starch water. Adjust taste. I also make at least 2-3 cups of this mixture for extra sauce.
5. Stir fry minced vegetable mixture until heated through, but crunchy.
6. Heat sauce mixture while stirring, at a medium heat until it thickens. Adjust thickness.
7. Squeeze excess water from the eggplant pieces. Coat eggplant pieces with a mixture of 1/2 rice flour, 1/2 cornstarch or tapioca starch for extra crispness. Fry these in a shallow oil. I use grape seed oil. Turn pieces over to cook, when one side is done.
8. While frying eggplant pieces, combine stir fried minced vegetable mixture and sauce. Heat. This is Manchurian sauce. I don't know why it's named Manchurian.
9. Combine fried eggplant pieces with Manchurian sauce. Top with cilantro. Good over jasmine rice.