Vegetables In Hot Garlic Sauce

4.15 from 7 votes

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, can be easily made gluten-free).

Chinese style vegetables in hot garlic sauce served in a bowl.
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About Vegetables In Hot Garlic Sauce

Vegetables In Hot Garlic Sauce is a quick and easy Chinese-style curry made using 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 Chinese-style curry is vegan and can be easily made gluten-free. You can double or triple the recipe as per your requirement.

Here are some more Chinese-style recipes that you may like

Ingredients 

Vegetables in hot garlic sauce ingredients list 1
Vegetables in hot garlic sauce ingredients list 2
Vegetables in hot garlic sauce ingredients list 3
Vegetables in hot garlic sauce ingredients list 4

Vegetables – This one-pot meal contains many 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 added protein. 

Sesame Oil – 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 dark 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 – 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 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.

Sesame oil heating in a pan.

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

Garlic added to the pan.

Add 1 cup of cubed onions (1-inch cubes) and 2 teaspoon finely chopped ginger and saute for 30-40 seconds.

Onion and ginger added to the pan.

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

I used a mix of

  • 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
Vegetables added to the pan.

Add 4 cups of water to the wok and bring it to a boil.

Cook for 2 minutes.

Water added to the pan.

Add

  •  2 tablespoon dark 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

and mix well.

Sauces, sugar, salt and pepper added to the pan.

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.
Adding slurry to the pan.

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.

Ready vegetables in hot garlic sauce garnished with green onions.

Pro Tips By Neha

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

Frequently Asked Questions

Can I add nonveg to this dish?

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, Chili Garlic Noodles, or, Szechuan Noodles.

My Instant Pot White Jasmine Rice is 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 made fresh. If you refrigerate them, the curry tends to get lumpy, and it doesn’t taste good even after reheating.

If you have to 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.

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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, can be easily made gluten-free).
4.15 from 7 votes

Chinese Style 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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 people

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 dark 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
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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 dark 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.

Video

YouTube video

Notes

You can add cooked eggs, chicken, pork, shrimp, fish, or beef to the same sauce for a non-vegetarian version.

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
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4.15 from 7 votes (5 ratings without comment)

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Recipe Rating




7 Comments

  1. 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.