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).
2tablespoonssesame oil or any other that you prefer
1cuponion cut into i inch cubes
2teaspoonsfinely chopped ginger
1cupdiced mixd bell peppers
1cupbroccoli cut into small florets
1cupcauliflowercut into small florets
7ouncesbutton mushroom200 g, cut into half
2tablespoonsred chili sauce
1tablespoonred chili paste
1teaspoonred pepper flakes
salt to taste
½cupchopped 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.
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.