Vegetables in Chinese Chilli Garlic Sauce Recipe is a thick gravy of vegetables which is finely sautéed with various sauces of Indo Chinese Cuisine.

Vegetables in Chinese Chili Garlic Sauce

Course: Main
Cuisine: Indo Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Neha Mathur
Vegetables in Chinese Chilli Garlic Sauce Recipe is a thick gravy of vegetables which is finely sautéed with various sauces of Indo Chinese Cuisine.
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Ingredients

  • Sesame oil - 2 tbsp
  • Dry red chilies - 15-20
  • Garlic - 10-12 cloves
  • Onion - 2 cut into big squares
  • Red yellow and green bell peppers - half each ( cut into squares )
  • Broccoli - a small head cut into small florets
  • Cauliflower - 1 cup cut into small florets
  • Mushroom - 200 g cut into half
  • Carrots - 1/2 cup cut into thin slices
  • Soy sauce - 2 tbsp
  • Red chili sauce - 2 tbsp
  • Vinegar - 1 tbsp
  • Fish sauce - 1 tsp optional
  • Tomato ketchup - 2 tbsp
  • MSG - 1 tsp Optional
  • Salt to taste
  • Cornflour - 3 tbsp
  • Spring onion greens - 1/2 cup finely chopped

Instructions

  1. Soak the dry red chilies in warm water for 10 - 15 minutes.
  2. Drain the water and blend the chilies in a blender to make a paste.
  3. Keep aside.
  4. Heat sesame oil in a wok.
  5. Add garlic and fry till lightly browned.
  6. Add onions and saute for a minute.
  7. Add all the vegetables and saute for a minute.
  8. Add water in the wok till it cover the vegetables.
  9. Let the water come to a boil.
  10. Add soy sauce, red chili sauce, vinegar, fish sauce, tomato ketchup and dry red chili paste.
  11. Add MSG and salt to taste.
  12. Mix well.
  13. Dissolve the cornflour in little water and add it to the wok.
  14. Cook for 3-4 minutes, till the gravy thickens.
  15. You can add a little more cornflour dissolved in water if you want a thicker gravy.
  16. Garnish with spring onion greens.
  17. Serve hot with fried rice or noodles.