Vegetables in Hot Garlic Sauce is a Chinese style main course dish where a motley of fresh veggies is cooked in a spicy gravy. Serve it with rice or noodles for a hearty meal. Here is how to make it.
Here are some more Curries, that you can make for your weekend meals – Sweet and Sour Vegetables, Best Chicken Panang Curry, Asian Chicken Meatballs, Asian Garlic Tofu, and Asian Mango Chicken.
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About This Recipe
Vegetables in Hot Garlic Sauce is a Chinese Style Curry where vegetables are cooked in a hot garlic sauce made with the combination of soya sauce, red chili sauce, vinegar, brown sugar, tomato ketchup, MSG, red chili flakes, salt, and cornflour.
This sauce gets its heat from garlic, red chilli sauce and red chilli flakes.
I have also added a little brown sugar, that adds beautiful color to the curry along with a little hint of sweetness.
It is a great dish if you are looking for a one-pot vegan meal, that is loaded with the nutrition of fresh vegetables.
Ingredients
This Chinese Style Curry mainly has two components, Vegetables and the Sauce:
Vegetables – As the name of the recipe suggests, this one-pot meal is loaded with a lot of vegetables. You can even add some greens for extra nutrition. Garlic and Onions are added first, as it lends a beautiful flavor to this curry, especially Garlic.
Make sure you cook vegetables on high heat and don’t overcook them, as we want that slight crunch in the vegetables.
Sauce – The base of this curry is made with soya sauce, red chili sauce, vinegar, brown sugar, tomato ketchup, MSG, red chili flakes, and salt.
Cornflour Paste – This paste is used to thicken curry a bit.
Step by Step Recipe
Heat sesame oil in a wok.
Add garlic and fry till lightly browned.
Add onions and ginger and saute for a minute.
Now add all the vegetables and saute for a minute.
Add water in the wok till it cover the vegetables. Let the water come to a boil.
Add soy sauce, red chilli sauce, chilli paste, vinegar, brown sugar, tomato ketchup, MSG, chilli flakes, and salt to taste and mix well.
Dissolve the cornflour in little water and add it to the wok. Cook for 3-4 minutes, till the gravy thickens.
You can add a little more cornflour dissolved in water if you want a thicker gravy. Garnish with spring onion greens. Serve hot with fried rice or noodles.
Frequently Asked Questions
You can add any vegetables of your choice in this curry, just make sure it goes well with the Chinese flavors.
I have added red bell pepper, green bell pepper, broccoli, cauliflower, mushroom, carrot, and spring onions, but you can even add zucchini, yellow bell pepper, boy Choy, beans, Asian greens, snow peas, bean sprouts, baby corn, corn kernels, spinach, sweet potatoes, etc.
You can even add Tofu or Paneer in the curry, for added protein.
Definitely. Add cubed boneless chicken and cook them for sometime before adding the veggies. You can even add shrimp to this recipe.
Serving Suggestions
Vegetable in Hot Garlic Sauce tastes great with both, Noodles and Rice.
You can serve it in the main course with recipes such as Schezwan Fried Rice, Instant Pot Jasmine Rice, Thai Pineapple Fried Rice, Chinese Egg Fried Rice, Fluffy Instant Pot Rice, Brown Rice in an Instant Pot, Easy Mushroom Fried Rice and Vegetable Fried Rice.
When it comes to Noodles, you can serve Asian Pad Thai Noodles, Veg Hakka Noodles, Chilli Garlic Noodles, Schezwan Noodles, and Peanut Sesame Noodles.
You can also serve it along with Instant Pot Quinoa.
Storage Suggestions
These Chinese style curries which are thickened using cornflour taste best when they are made fresh. f you refrigerate them, the cornflour tends to get lumpy, and then it doesn’t taste ever after reheating.
If you have to still make this dish in advance, make it without adding cornflour and refrigerate for up to 2 days. Once you are ready to serve, heat it well. Add cornflour slurry and cook until the gravy thickens.
Recipe Card
Vegetables in Hot Garlic Sauce Recipe
Ingredients
- 2 tbsp Sesame oil
- 2 tbsp Garlic (chopped)
- 1 cup Onion (cut into big squares)
- 2 tsp Ginger (chopped)
- 1 cup Bell Peppers (cut into squares )
- 1 cup Broccoli (cut into small florets)
- 1 cup Cauliflower (cut into small florets)
- 200 g Mushroom (cut into half)
- ½ cup Carrots (cut into thin slices)
- 2 tbsp Soy sauce
- 2 tbsp Red chilli sauce
- 1 tbsp Chilli paste
- 1 tbsp Vinegar
- 1 tsp Brown sugar
- 2 tbsp Tomato ketchup
- 1 tsp MSG (Optional)
- 1 tsp Red chilli flakes
- Salt to taste
- 3 tbsp Cornflour
- ½ cup Spring onion greens (finely chopped)
Instructions
- Heat sesame oil in a wok.
- Add garlic and fry till lightly browned.
- Add onions and ginger and saute for a minute.
- Now add all the vegetables and saute for a minute.
- Add water in the wok till it cover the vegetables.
- Let the water come to a boil.
- Add soy sauce, red chilli sauce, chilli paste, vinegar, brown sugar, tomato ketchup, MSG, chilli flakes, and salt to taste and mix well.
- Dissolve the cornflour in little water and add it to the wok.
- Cook for 3-4 minutes, till the gravy thickens.
- You can add a little more cornflour dissolved in water if you want a thicker gravy.
- Garnish with spring onion greens.
- Serve hot with fried rice or noodles.
