Vegetable 65 Recipe

Vegetable 65

Vegetable 65 is a wonderful Chinese Starter, made with Mixed Vegetables and flavored with Vinegar, Soy Sauce and Chilli Sauce. It’s an amazing combination of Indian vegetables and Chinese Sauces. Crispy and crunchy balls are deep fried and then mixed into a little gravy of cornstarch.

Actually the name vegetable 65 is because, here mixed vegetables are cooked 65 style. Now what is 65 style? Somebody told me, It’s an Indian style, which means it has 65 ingredients. But don’t worry, I have made it a bit simpler for you and used very less ingredients with the same great taste.

Veg 65 is my favorite dish in my Chinese meal menu. Whenever I make Schezwan Fried Rice or Hakka Noodles, then I most often make this dish for the starter. My whole family enjoys this best Chinese combo.

It’s a unique and kid friendly recipe and Mom’s can have one more option for their kids. You can also serve it as a Snack dish.Vegetable 65

Ingredients for making Veg 65

Ingredients for making Veg 65

Stir Frying Sliced Veggies

Stir Frying Sliced Veggies

Mixing Sauces in Veggies

Mixing Sauces in Veggies

  How to make Vegetable 65 Recipe:

Vegetable 65 Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 212

Fat per serving: 4g

Vegetable 65 Recipe

Vegetable 65 Recipe is a wonderful Chinese Starter, made with Mixed Vegetables and flavored with Vinegar, Soy Sauce and Chilli Sauce.


  • 1 cup cauliflower
  • 1/2 cup cabbage
  • 1 medium capsicum
  • 1/2 carrot
  • 1/2 zucchini (if available)
  • 2 medium potatoes, boiled
  • 1 onion, sliced
  • 1/2 cup green bell pepper, sliced
  • 1/2 teaspoon carrot, sliced
  • 1 tablespoon cabbage, shredded
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 2 green chillies, fine chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon red chilli sauce
  • 1 teaspoon vinegar
  • 1/12 teaspoon white pepper powder
  • 2 tablespoon maida
  • 1 tablespoon cornflour
  • 1/10 teaspoon red orange food color
  • Few Spring onions (for garnishing)
  • Salt to taste
  • Oil for deep frying


  1. Mash the boiled potatoes in a bowl and keep aside. Mix the cornflour in 1 cup of water and set aside. Chop the cauliflower, cabbage, capsicum, carrot and zucchini into very fine pieces. You can chop them in chopper as well. Mix salt and white pepper powder in it.
  2. Add mashed potatoes in veggies mixture and make small oval shaped balls from it.
  3. Heat good amount of oil in a frying pan and keep the flame very low.
  4. Take maida in a small bowl and gradually add water for making a medium thick batter. Coat the vegetable balls in prepared mixture and deep fry in hot oil.
  5. Drain and keep aside.
  6. Heat 1 tablespoon of oil in another pan and add cumin seeds. When the seeds start to pop up, saute the sliced onion.
  7. The moment the onion is almost translucent, add ginger, garlic and green chillies. Also mix sliced capsicum, carrot and cabbage. Stir fry on a high flame. Add cornstarch and mix well.
  8. After a quick boil, add fried balls, salt and sauces. Mix in little water and food color.
  9. Mix in green spring onions and cook for 2 more minutes and serve.


Vegetable 65 must be served immediately. If you are making it for your kids, then add less spices and skip red chilli sauce.

 Chef Tips:

    1. Sometimes you can serve only fried balls with your evening tea. They tastes really delicious.
    2. You can add different colors of bell pepper in gravy.
    3. You can even keep the fried balls ready in advance and just mix them in quickly made gravy.
    4. Gravy can not be made in advance, as it becomes thick because of cornstarch.
Vegetable 65

Vegetable 65


  1. ashvini

    March 18, 2014 at 8:28 am

    my mouth is melting to see your photograph, really want to try this dish

  2. Sunita

    March 18, 2014 at 8:32 am

    My favorite chinese starter

  3. Lakshmi

    March 19, 2014 at 10:20 am

    looks awesome

  4. diya

    March 19, 2014 at 12:16 pm

    Nice recipe and very good photograph, thanks for sharing

  5. Rajesh

    April 11, 2014 at 2:55 am

    I love your web site. Thank you Thank you Thank you!

  6. Sarla Menon

    April 24, 2014 at 12:54 pm

    Yes, very easy, my kids will love it! thank you!

  7. Rachana Rashmi

    April 28, 2014 at 11:54 am

    Priya ji are you professional chef, your vegetable 65 looks amazing, my vegetable 65 looks no where near to yours.

  8. Bhagwan Lal

    May 3, 2014 at 12:31 pm

    super preparation

  9. tina

    May 29, 2014 at 5:08 pm

    Wow !! I always wanted to know how to make this thanks

  10. tina

    June 3, 2014 at 6:52 pm

    i tried making it at home, it wasn’t like restruant any tips?

    • Sharmeen

      June 14, 2014 at 5:36 pm

      mine was also very watery and did not taste good at all, priya help! A video will help more

  11. Kurinji

    July 12, 2014 at 8:34 pm

    Interesting an innovative recipe…

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