Vegetables In Hot Garlic Sauce
A medley of vegetables in a spicy and flavorful garlic sauce, this Chinese-Style Vegetables in Hot Garlic Sauce is a sure hit for quick and easy meals. Serve it with fried rice or noodles (vegan, can be easily made gluten-free).
Here are some more Chinese-style recipes that you may like: Sweet and Sour Vegetables, Mango Chicken Stir Fry, Zucchini Stir Fry, Cantonese Pan Fried Noodles, and Hunan Chicken.
About Vegetables In Hot Garlic Sauce
Vegetables in Hot Garlic Sauce is a quick and easy Chinese-style curry made using a mix of veggies and a few Chinese sauces.
This one-pot dish comes together quickly using a few simple ingredients and pairs very well with fried rice or noodles. This curry is spicy, tangy, and loaded with umami. Try this recipe once, and you will be a fan forever.
Ingredients
Vegetables – I make this one-pot meal using a mix of vegetables, such as mixed bell peppers, broccoli, cauliflower, mushrooms, and carrots.
You can add other veggies of your choice, too. Zucchini, bokchoy, green beans, spinach, kale, snow peas, bean sprouts, baby corn, corn kernels, sweet potatoes, etc., are some examples.
You can also add tofu or paneer to the curry for an added protein boost.
Sesame Oil gives this dish a very authentic Chinese taste. You can choose to use any cooking oil in its place if you are not a big fan.
Sauce Ingredients – The sweet and spicy sauce combines soy sauce, hot sauce, red chili paste, white vinegar, brown sugar, tomato ketchup, red pepper flakes, black pepper powder, and salt. You can replace hot sauce with Sriracha.
Make Asian Red Chili Paste at home using my simple recipe.
Cornstarch is used to thicken the curry. Stir it into water to form a slurry, which helps prevent the formation of lumps.
Others – You will also need onions, ginger, garlic, and spring onion greens.
How To Make Vegetables In Hot Garlic Sauce
Prepare the vegetables and gather all the ingredients.
Heat 2 tablespoon sesame oil in a wok over high heat.
When the oil is hot and shimmery, add 2 tablespoon finely chopped garlic and fry till lightly browned (8-10 seconds).
Add 1 cup of cubed onions (1-inch cubes) and 2 teaspoon finely chopped ginger and saute for 30-40 seconds.
Now add all the vegetables to the wok and saute for a minute.
I used a mix of the following veggies.
- 1 cup diced mixed bell peppers
- 1 cup broccoli (cut into small florets)
- 1 cup cauliflower (cut into small florets)
- 7 oz (200 g) button mushrooms (cut into half)
- ½ cup sliced carrots
Add 4 cups of water to the wok and bring it to a boil.
Cook for 2 minutes.
Add the following ingredients to the wok and mix well.
- 2 tablespoon soy sauce
- 1 tbsp hot sauce
- 1 tbsp red chili paste
- 1 tbsp white vinegar
- 1 tsp brown sugar
- 2 tbsp tomato ketchup
- 1 tsp red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper powder
Stir together 3 tablespoon cornstarch in ¼ cup water and add the slurry to the wok. Cook for 3-4 minutes, or until the gravy has thickened.
Check for salt and pepper and add more if needed. You can add more hot sauce if you like spicier gravy.
If you like thicker gravy, add more cornstarch slurry and cook for another 2-3 minutes.
Garnish with ½ cup chopped green onions. Serve hot with fried rice or noodles.
Pro Tip By Neha
Ensure you cook the vegetables on high heat and don’t overcook them, as you want that slight crunch.
Frequently Asked Question
Yes, you can add cooked eggs, chicken, pork, shrimp, fish, or beef to the same sauce for a non-vegetarian version.
Serving Suggestions
This curry tastes great with noodles or stir-fried rice dishes.
You can serve it as a main course with Szechuan Fried Rice, Chinese Egg Fried Rice, Chinese Mushroom Fried Rice, or Chinese Vegetable Fried Rice.
Serve it with noodles like Vegan Pad Thai Noodles, Veg Hakka Noodles, or Chili Garlic Noodles,.
My Instant Pot White Jasmine Rice is great to serve as a side with this curry, too.
Storage Suggestions
Chinese-style curries, thickened with cornstarch, taste best when made fresh. If you refrigerate them, the curry tends to get lumpy, and it doesn’t taste good even after reheating.
If you need to prepare this dish in advance, omit the cornstarch and refrigerate for up to 2 days. Once you are ready to serve, heat it well. Add cornstarch slurry and cook until the gravy thickens.
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Asian Zing Sauce Recipe
Main Course
Chicken Drunken Noodles (Pad Kee Mao)
Global Snacks/ Appetizers
Korean Gochujang Chicken Wings
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Vegetables In Hot Garlic Sauce Recipe
Ingredients
- 2 tablespoons sesame oil (or any other oil that you prefer)
- 2 tablespoons finely chopped garlic
- 1 cup onion (cut into 1 inch cubes)
- 2 teaspoons finely chopped ginger
- 1 cup diced mixed bell peppers
- 1 cup broccoli (cut into small florets)
- 1 cup cauliflower (cut into small florets)
- 7 ounces button mushroom (200 g, cut into half)
- ½ cup sliced carrots
- 2 tablespoons soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon red chili paste
- 1 tablespoon white vinegar
- 1 teaspoon brown sugar
- 2 tablespoons tomato ketchup
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 3 tablespoons cornstarch
- ½ cup chopped green onions
Instructions
- Prepare the vegetables and gather all the ingredients.
- Heat sesame oil in a wok over high heat.
- When the oil is hot and shimmery, add chopped garlic and fry till lightly browned (8-10 seconds).
- Add cubed onions and finely chopped ginger and saute for 30-40 seconds.
- Now add all the vegetables to the wok and saute for a minute.
- Add 4 cups of water to the wok and bring it to a boil.
- Cook for 2 minutes.
- Add soy sauce, hot sauce, red chili paste, white vinegar, brown sugar, tomato ketchup, red pepper flakes, salt, and black pepper powder and mix well.
- Stir together cornstarch in ¼ cup water and add the slurry to the wok. Cook for 3-4 minutes until the gravy thickens.
- Check for salt and pepper and add more if needed.
- You can add more hot sauce if you like spicier gravy.
- If you like thicker gravy, then add some more cornstarch slurry and cook for another 2-3 minutes.
- Garnish with chopped green onions. Serve hot with fried rice or noodles.
Fun!
Just Awesome!! Me and my wife prepared this recipe today and really enjoyed this Sunday cooking. The best part of this recipe is that its simple to cook in all respects but great to taste just like restaurants.
Thanks for sharing this.
Thnx a lot for trying and leaving your feedback 🙂
Prepared this along with burnt garlic rice…n it was yummmm……turned out very nice….
Thnx for trying and coming back and leaving a comment Alpa.
such a yummy dish and beautifully captured,happy to find you,visit me too
Looks very delicious; and i am great pan for your photos. Great job.