Prepare the batter by combining finely chopped cabbage, grated carrots, minced garlic, grated ginger, soy sauce, cornstarch, and all-purpose flour in a mixing bowl. Mix thoroughly, adding vegetable stock a little at a time until the mixture is thick but sticky enough to hold shape.
Using your hands or a spoon, shape the mixture into small, compact balls about 2 inches in diameter. Place them on a parchment-lined tray, ready for frying.
Heat enough neutral oil in your deep-frying pan or wok to reach 180°C (356°F). Test the oil by dropping a small piece of batter—if it sizzles and rises steadily, the oil is ready.
Carefully drop the vegetable balls into the hot oil in small batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until they turn deep golden brown and crispy on the outside.
Remove the fried balls with a slotted spoon and transfer to paper towels to drain excess oil. Repeat the frying process with remaining balls, maintaining the oil temperature.
In a separate wok or skillet, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, cooking until fragrant and slightly golden, about 30 seconds.
Pour in soy sauce, rice vinegar, chili sauce, and sugar, stirring well. Let the sauce simmer for 2 minutes until it slightly thickens and becomes glossy.
Add the crispy vegetable balls into the sauce, gently tossing to coat each one evenly. Cook for another minute until the sauce clings to the balls.
Transfer the coated vegetable balls to a serving platter, garnishing with chopped scallions if desired. Serve immediately while hot and crispy, paired with rice or as a snack.
