Vegetables in Hot Garlic Sauce is Chinese style main course dish where a motley of fresh veggies are cooked in a spicy gravy. Serve it with rice or noodles for a hearty meal. Here is how to make it.
I have always expressed my love towards Asian and Indo Chinese curries, as they are super easy to make and are delicious.
I make them very often, even during weekdays when I want to give everyday Indian food a break.
Apart from this my kiddo loves Asian flavours just like his mother and thus I have one more reason to make this cuisine even more.
Everyone makes Indo Chinese Veg Manchurian, Soya Manchurian, Chilli Paneer at home, as these are the most popular curries, but have you ever tried making Vegetables in Hot Garlic Sauce.
If not, you have to try this curry, as it is even easier than Manchurian to make and tastes as delicious as these above recipes.
Also if you are craving for hot and spicy Chinese Style dish, then this is your recipe and believe me, it will surely satisfy you taste buds.
There is one more reason to make this curry so often, as this one is filled with the goodness of vegetables and a great way to include vegetables in your everyday meals. I often end up adding veggies which my son dislike, and in this curry he ends up eating it. So, it is surely a win win situation for both of us.
Next time, you have Asian or Chinese on your menu list, don’t forget to include this one in your meal.
It tastes delicious with both noodles and rice.
About This Recipe
It is a Chinese Style Curry where vegetables are cooked in a hot garlic sauce made with the combination of soya sauce, red chilli sauce, vinegar, brown sugar, tomato ketchup, MSG, red chilli flakes, salt and corn flour.
This sauce gets its heat from garlic, red chilli sauce and red chilli flakes.
I have also added a little brown sugar, that adds a beautiful colour to the curry along with a little hint of sweetness.
It is a great dish if you are looking for an one pot vegan meal, that is loaded with the nutrition of fresh vegetables.
This Chinese Style Curry mainly has two components, Vegetables and the Sauce:
Vegetables – As the name of the recipe suggest, this one pot meal is loaded with a lot of vegetables. You can even added some greens for extra nutrition. Garlic and Onions are added first, as it lends a beautiful flavour 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 chilli sauce, vinegar, brown sugar, tomato ketchup, MSG, red chilli flakes and salt.
Cornflour Paste – This paste is used to thicken curry a bit.
Which vegetables can be used in this recipe?
You can add any vegetables of your choice in this curry, just make sure it goes well with the Chinese flavours.
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.
Vegetable in Hot Garlic Sauce tastes great with both, Noodles and Rice.
You can serve it in 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.
You can also serve it along with Instant Pot Quinoa.
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.
Vegetables in Hot Garlic Sauce Recipe
- 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)
- 1/2 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
- 1/2 cup Spring onion greens (finely chopped)
- 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.