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.
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.
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.
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.
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.
- Peel and chop the garlic
- Cut onion(½ large) into ½ inch cubes
- Chop fresh ginger (1-inch piece) finely.
- Dice mixed bell peppers (¼ of each color) into 1-inch dices.
- Cut broccoli and cauliflower into small bite-sized florets
- Cut the button mushrooms into half
- Slice the carrot (1 medium).
- Chop the green onions (2 stalks).
Heat 2 tbsp sesame oil in a wok over high heat.
When the oil is hot and shimmery, add 2 tbsp chopped garlic and fry till lightly browned (8-10 seconds).
Add 1 cup cubed onions and 2 tsp 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 2 tbsp soy sauce, 2 tbsp red chili sauce, 1 tbsp red chili paste, 1 tbsp white vinegar, 1 tsp brown sugar, 2 tbsp tomato ketchup, 1 tsp red pepper flakes, and salt to taste and mix well.
Stir together 3 tbsp cornstarch in ¼ cup water and add the slurry to the wok. Cook for 3-4 minutes until the gravy thickens.
Garnish with ½ cup chopped green onions. Serve hot with fried rice or noodles.
This curry tastes great with noodles or stir fried rice dishes.
For a healthier version, pair it with Asian cauliflower rice.
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.
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Vegetables in Hot Garlic Sauce Recipe
- 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
- 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.