• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » International » Chinese » Vegetables in Hot Garlic Sauce

    Published: Jun 16, 2021 | Last Updated On: Jun 24, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Vegetables in Hot Garlic Sauce

    6073 shares
    Jump to Recipe

    A medley of vegetables in a spicy and flavorsome garlic sauce, this Chinese-style vegetables in hot garlic sauce is a sure shot hit for quick and easy meals. Serve it with fried rice or noodles for a hearty meal (vegan, gluten-free).

    Love Asian cuisine? Then here are a few more easy recipes that can be tried for your everyday meals – Sweet and Sour Vegetables, Best Chicken Panang Curry, Asian Chicken Meatballs, Asian Garlic Tofu, and Asian Mango Chicken. 

    Vegetables in hot garlic sauce served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients 
    • How to make Vegetables in Hot Garlic Sauce?
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    This one-pot vegetables in hot garlic sauce is something you can try for a quick and easy meal! This Indo-Chinese curry is super easy to make, gets ready in a few minutes and is absolutely delicious. It is vegan and can be easily made gluten-free too.

    This dish has an array of vegetables that are cooked in a sweet and spicy sauce that has a beautiful tone and flavors of perfect oriental bliss. This curry gets its heat from garlic, red chili sauce, and red pepper flakes, and a little hint of sweetness from tomato ketchup and brown sugar.

    Ingredients 

    Vegetables in hot garlic sauce ingredients.

    Vegetables – This one-pot meal is loaded with a lot of vegetables such as bell pepper, broccoli, cauliflower, mushrooms, and carrots. You can add other veggies of your choice too.

    Make sure you cook the vegetables on high heat and don’t overcook them, as we want that slight crunch. 

    Which vegetables can be used in this recipe?

    You can add any vegetables of your choice to 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 green onions, but you can choose from a variety of vegetables such as zucchini, yellow bell pepper, bokchoy, green beans, spinach, kale, snow peas, bean sprouts, baby corn, corn kernels, sweet potatoes, etc.
    You can also add tofu or paneer to the curry, for added protein. 

    Can I add non veg to this dish?

    Add eggs, chicken, pork, shrimp, fish, or beef to the same sauce for a non-vegetarian version. The cook time will differ for each of these though. It’s best to cook the meat beforehand and then add it to the gravy.

    Sesame Oil – Sesame oil gives a very Asian taste to this dish. You can choose to use any vegetable oil in its place if you are not a big fan.

    Sauce – The sweet and spicy sauce is a combination of soy sauce, red chili sauce, red chili paste, white vinegar, brown sugar, tomato ketchup, red pepper flakes, and salt. You can replace red chili sauce with Sriracha.

    Make red chili paste at home using my simple recipe.

    Cornstarch – Cornstarch is used to thicken the curry. Stir it in water to make a slurry to avoid the formation of lumps.

    Others – You will also need onion, ginger, and garlic.

    How to make Vegetables in Hot Garlic Sauce?

    Prepare the vegetables and gather the ingredients.

    1. Peel and chop the garlic
    2. Cut onion(½ large) into ½ inch cubes
    3. Chop fresh ginger (1-inch piece) finely.
    4. Dice mixed bell peppers (¼ of each color) into 1-inch dices.
    5. Cut broccoli and cauliflower into small bite-sized florets
    6. Cut the button mushrooms into half
    7. Slice the carrot (1 medium).
    8. Chop the green onions (2 stalks).

    Heat 2 tablespoon sesame oil in a wok over high heat.

    Oil heating in a wok.

    When the oil is hot and shimmery, add 2 tablespoon chopped garlic and fry till lightly browned (8-10 seconds).

    Garlic added to hot oil.

    Add 1 cup cubed onions and 2 teaspoon finely chopped ginger and saute for 30-40 seconds.

    Onion and ginger added to the wok.

    Now add all the vegetables to the wok and saute for a minute.

    Veggies added to the wok.

    Add water to the wok till it cover the vegetables (4-5 cups) and bring it to a boil.

    Water added to the wok.

    Add 2 tablespoon soy sauce, 2 tablespoon red chili sauce, 1 tablespoon red chili paste, 1 tablespoon white vinegar, 1 teaspoon brown sugar, 2 tablespoon tomato ketchup, 1 teaspoon red pepper flakes, and salt to taste and mix well.

    Sauces added to the wok.

    Stir together 3 tablespoon cornstarch in ¼ cup water and add the slurry to the wok. Cook for 3-4 minutes until the gravy thickens.

    Cornstarch slurry added to the wok.

    Garnish with ½ cup chopped green onions. Serve hot with fried rice or noodles.

    Ready vegetables in hot garlic sauce.

    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, Thai pineapple fried rice, Chinese egg fried rice, mushroom fried rice, or vegetable fried rice.

    When it comes to noodles, you can serve it with Asian pad Thai noodles, veg Hakka noodles, chili garlic noodles, Szechuan noodles, or peanut sesame noodles. 

    My instant pot white rice, instant pot brown rice, or instant pot quinoa are great to serve as a side with this curry too.

    For a healthier version, pair it with Asian cauliflower rice.

    Storage Suggestions

    Chinese-style curries that are thickened using cornstarch taste best when they are made fresh. If you refrigerate them, the curry tends to get lumpy, and then it doesn’t taste good even after reheating.

    If you have to still make this dish in advance, make it without adding 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.

    You might also like

    • Make this homemade crispy and fluffy Chinese egg omelette, Egg Foo Young at home in under 15 minutes. Add veggies or meat of your choice to make it super filling.
      Egg Foo Young
    • Make this hot and spicy, Hunan-style chicken at home in under 30 minutes. It's budget-friendly, loaded with colorful veggies and the spices can be adjusted to your taste.
      Easy Chinese Hunan Chicken (Takeout Copycat)
    • Make this quick and healthy Chinese Zucchini Stir Fry in under 15 minutes. It is a great side dish that goes well with any meal (vegan, can be easily made gluten-free).
      Quick & Easy Chinese Zucchini Stir Fry
    • This homemade sweet, spicy, and sticky, General Tso's Tofu is much better than the Chinese takeout and gets done in under 30 minutes. It is loaded with protein and saves you a lot of calories and dollars!
      General Tso’s Tofu

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    A medley of vegetables in a spicy and flavorsome garlic sauce, this Chinese-style vegetables in hot garlic sauce is a sure shot hit for quick and easy meals. Serve it with fried rice or noodles for a hearty meal (vegan, gluten-free).

    Vegetables in Hot Garlic Sauce Recipe

    A medley of vegetables in a spicy and flavorsome garlic sauce, this Chinese-style vegetables in hot garlic sauce is a sure shot hit for quick and easy meals. Serve it with fried rice or noodles for a hearty meal (vegan, gluten-free).
    4.15 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indo Chinese
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 people
    Calories: 96kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons sesame oil (or any other that you prefer)
    • 2 tablespoons chopped garlic
    • 1 cup onion (cut into i inch cubes)
    • 2 teaspoons finely chopped ginger
    • 1 cup diced mixd 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
    • 2 tablespoons red chili sauce
    • 1 tablespoon red chili paste
    • 1 tablespoon white vinegar
    • 1 teaspoon brown sugar
    • 2 tablespoons tomato ketchup
    • 1 teaspoon red pepper flakes
    • salt to taste
    • 3 tablespoons cornstarch
    • ½ cup chopped green onions
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Prepare the vegetables and gather 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 water to the wok till it cover the vegetables (4-5 cups) and bring it to a boil.
    • Add soy sauce, red chili sauce, red chili paste, white vinegar, brown sugar, tomato ketchup, red pepper flakes, and salt to taste 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.
    • Garnish with chopped green onions. Serve hot with fried rice or noodles.

    Notes

    Add eggs, chicken, pork, shrimp, fish, or beef to the same sauce for a non-vegetarian version. The cook time will differ for each of these though. It’s best to cook the meat beforehand and then add it to the gravy.

    Nutrition

    Calories: 96kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 354mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2149IU | Vitamin C: 44mg | Calcium: 25mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Chinese Recipes

    • Paneer Fried Rice is an Indo-Chinese style rice stir fry dish where rice is stir-fried with paneer, sauces, and lots of crunchy veggies. Make it at home using my easy recipe (vegetarian).
      Indo Chinese Paneer Fried Rice
    • Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia. It is a refreshing coconut milk tapioca pudding with juicy chunks of mangoes. Serve it chilled on a hot summer day (vegetarian, gluten-free).
      Creamy Mango Sago (Coconut Tapioca Pudding)
    • This Homemade Schezwan Sauce (Szechuan Sauce) is hot, spicy, fiery red, and much more delicious than the store-bought sauce. Make this super versatile sauce at home using a few basic pantry ingredients (vegan, can be easily made gluten-free).
      Homemade Schezwan Sauce (Szechuan Sauce)
    • Darsaan (Chinese Honey Noodles w/ Vanilla Ice Cream) is a delicious dessert where noodles are fried until crisp and then coated in a honey sauce. These are served with vanilla ice cream for an indulgent treat.
      Darsaan (Chinese Honey Noodles w/ Vanilla Ice Cream)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Poornima Porchelvan

      January 21, 2014 at 5:39 am

      Looks very delicious; and i am great pan for your photos. Great job.

      Reply
    2. Harini M

      January 21, 2014 at 9:09 am

      such a yummy dish and beautifully captured,happy to find you,visit me too

      Reply
    3. alpa

      February 28, 2015 at 10:32 am

      Prepared this along with burnt garlic rice…n it was yummmm……turned out very nice….

      Reply
      • msnehamathur

        February 28, 2015 at 2:06 pm

        Thnx for trying and coming back and leaving a comment Alpa.

        Reply
    4. Saket Bajaj

      January 13, 2019 at 3:22 pm

      5 stars
      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.

      Reply
      • Neha Mathur

        January 14, 2019 at 4:07 am

        Thnx a lot for trying and leaving your feedback 🙂

        Reply
    5. Paddy

      October 31, 2022 at 4:07 pm

      5 stars
      Fun!

      Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP