Prepare the vegetable mixture by finely chopping or grating cabbage, carrots, and bell peppers. In a large mixing bowl, combine all the chopped vegetables with cornstarch, salt, and a splash of water to form a sticky batter.
Heat vegetable oil in a deep-fryer or heavy-bottomed pan until it reaches about 180°C (350°F). Test the temperature by dropping a small piece of batter—if it bubbles and rises immediately, it’s ready.
Shape the batter into small balls or patties, about the size of a walnut, and carefully slide them into the hot oil. Fry in small batches to prevent overcrowding, turning occasionally for even browning.
Cook the vegetable balls for about 4-5 minutes until they turn golden brown and crispy on the outside. Remove with a slotted spoon and drain on paper towels to remove excess oil.
In a wok or large skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and grated ginger, sauté until fragrant—about 30 seconds—until the kitchen fills with a warm, spicy aroma.
Pour in the soy sauce, chili sauce, and vinegar, stirring well. Let the sauce simmer for 2-3 minutes until it thickens slightly and develops a vibrant aroma.
Add the fried vegetable balls into the sauce, gently tossing to coat each piece evenly. Cook for another minute, allowing the flavors to meld and the sauce to cling to the crispy exterior.
Remove from heat and transfer to a serving dish. Garnish with sliced scallions or a squeeze of lemon for extra brightness. Serve immediately while hot and crispy.
