Vegetables in Hot Garlic Sauce is a delicious Chinese-style vegetarian main course dish that pairs well with stir-fry noodles or fried rice.
Estimated reading time: 3 minutes
Jump to:
What is vegetable hot garlic sauce?
The tone and flavours of the vegetables in hot garlic sauce are inspired by Indian – Chinese fusion cuisine, with garlic and red chilli being the primary tastemakers. It is an excellent choice if you’re looking for a one-pot, vegan meal that packs a lot of fresh vegetables.
The Hot Garlic Sauce
The best part of this takeaway-style recipe is undoubtedly the hot garlic sauce. It is finger-licking good. It is so satisfying to dig into it and take a mouthful of pure, oriental bliss.
Did I tell you that hot garlic sauce can be easily customized? Yes, you can make it more spicy or garlicky as per your liking. From vegetables to fried chicken, anything tastes good in this sauce.
Watch Vegetables Hot Garlic Sauce Video
How To Make
- Chop Vegetables: Wash, clean, and chop a choice of vegetables into bite-size pieces (you can use bok choy, carrot, bean sprouts, broccoli, bell peppers, wild mushrooms, tofu, or whatever you like).
- Aromatics: Peel and finely chop garlic – this is the dish’s star – add a little more quantity than usual for a stronger flavour. Similarly, finely chop ginger and celery as well.
- Prepare Sauce Mix: Combine brown sugar, red chilli flakes, soy sauce, and sriracha sauce. Mix and keep aside till required.
- Cornflour Paste: Mix cornflour in water in a small bowl to form a thick paste/slurry and set aside. Cornflour paste is commonly used as a thickening agent in Indian – Chinese recipes.
- Stir-Fry Vegetables: Add oil to your favourite Chinese wok and wait until it gets hot. Now add in all the vegetables and stir fry on high heat. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.
- Prepare Gravy: To the same wok, add sesame oil and wait till it gets hot. Add finely chopped garlic, ginger, celery, and whole red chillies. Toss well, taking good care not to burn them – they should be golden brown but not burnt. Add the spring onion whites or regular onions and toss through till fragrant.
- Next, add the vinegar and the sauce mix prepared in step 3. Stir to combine. Add vegetable stock or lukewarm water, followed by the cornflour paste prepared in step 4. Season with salt to taste. Gently stir to avoid the formation of any lumps.
- Once the sauce reaches a sweet corn-soup like consistency, add the stir-fried vegetables and cook for 3 – 5 minutes. Turn off the heat.
Serving Suggestion
Serve vegetable hot garlic sauce warm with fried rice or chili garlic noodles. For a low calorie, gluten free meal you can serve it with Shirataki Noodles with some stir fried garlicky broccoli or smashed cucumber salad on the side.
For busy weeknights, you can serve it with jasmine or plain basmati rice as well.
More Indian-Chinese Recipes
follow us on Youtube or Instagram for video recipes.
Vegetables in Hot Garlic Sauce
Vegetables in Hot Garlic Sauce is a delicious Chinese style vegetarian gravy. Learn how to make veg hot garlic sauce gravy in a few simple steps.
Servings: 4 adults
Calories: 356kcal
Prevent your screen from going dark
Ingredients
Ingredients For Hot Garlic Sauce:
Instructions
Prep Work:
-
Wash, clean and chop choice of vegetables into equal size pieces (refer to the video for vegetable cuts).
-
Dissolve cornflour in ½ cup of water and keep aside until required.
-
Combine brown sugar, red chili flakes, soy sauce and Sriracha sauce. Mix nicely and keep aside till required.
Vegetables In Hot Garlic Sauce:
-
Heat sesame oil in the same wok. Add finely chopped garlic, whole red chilies, ginger and celery. Give it a quick stir for a 1 – 2 minutes to release the aroma of the herbs.
-
Add diced onion and stir-fry for a minute or till onion become translucent.
-
Pour white vinegar and mix nicely the ingredients to glaze the pan.
-
Next, add the prepared hot garlic sauce mix. Stir to combine. Add water and give sauce a good stir. Season with salt and black pepper. Taste and adjust the seasoning accordingly.
-
Now, add the cornflour slurry or paste and continuously stir the sauce to avoid any lump formation. Once the sauce starts thickening, add stir-fried vegetables. Allow the sauce to simmer for 1 – 2 minutes. Turn off the heat.
-
Garnish the gravy with spring onion, crushed peanuts and red chili.
-
Serve vegetables in hot garlic sauce with fried rice or noodles.
Recipe Notes:
- Keep all your ingredients ready because one is required to work fast with this dish to get a perfect stir-fry without being burnt or undercooked.
- You can use any variety of vegetables such as bok choy, carrot, bean sprouts, broccoli, bell peppers, mushrooms, or whatever you like.
- Adjust the amount of chili as per your taste. My recipe has a medium spicy taste.
- You can add vegetable stock as well instead of water in the gravy sauce.
Nutrition
Calories: 356kcal | Carbohydrates: 34g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 932mg | Potassium: 714mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1986IU | Vitamin C: 195mg | Calcium: 47mg | Iron: 2mg
