Vegetables in hot garlic sauce (Chinese style)

vegetables in hot garlic sauce served in a white bowl.

Vegetables in hot garlic sauce (Chinese style)

Vegetables in hot garlic sauce is a delicious vegan Chinese-style vegetables recipe, perfect to be served with any Asian noodle or rice dish. The combination of crunchy vegetables in a delicious hot and sweet garlicky sauce makes it irresistible.

Course Main Course

Cuisine Asian, Chinese

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 94kcal

Author Vandana Chauhan

Equipment

Wok/ cooking pot

Ingredients

Vegetables (around 4 cups)

1 small onion diced
5-6 button mushrooms diced
5-6 baby corns diced
5-6 French beans diced
1.5 cups diced bell peppers
½ cup diced carrot
1 cup broccoli florets

Sauce

2 tablespoons soy sauce
1 tablespoon red chili sauce adjust to taste
1 tablespoon white vinegar
1 teaspoon brown sugar adjust to taste

Other ingredients

1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 stalks spring onion or scallion finely chopped, keep the white and green part separated.
2-3 whole dried red chilies
1 teaspoon sesame oil
2 tablespoon vegetable oil
2.5 tablespoons corn starch adjust to get the desired consistency
1 teaspoon red chili flakes adjust to taste
Ground black pepper to taste
Salt to taste
3 cups water or as required to get the desired consistency

Instructions

Heat vegetable oil in a wok or large cooking pot. Add chopped vegetables and saute on high flame for 5-6 minutes. The vegetables should be cooked but remain crunchy.
Take out the vegetables on a plate and keep them aside.
In a bowl, mix soy sauce, chili sauce, vinegar, and brown sugar. Keep the sauce mix aside.
Heat sesame oil in a wok. Add chopped garlic, ginger, the white part of spring onion, and dried red chilies. Saute for about a minute.
Add diced onion and saute until it becomes translucent.
Add chili flakes and saute for a few seconds.
Next, add the sauce mix and cook for about 30 seconds.
Add water and let it boil.
While the sauce is boiling, mix corn starch and some water in a small bowl. Add this corn starch slurry to the boiling sauce.
Stir continuously and cook until the sauce thickens.
Add sauteed vegetables and mix. Cook for about 1 -2 minutes and then switch off the stove.
Garnish with chopped spring onion greens.

Notes

Chop all the vegetables into equal bite-size pieces.
Don't overcook the vegetables, they should be cooked but stay crunchy.
Stir fry the vegetables on high flame in a large wok. If you cook them on low flame or in a small pan in which they can't be stirred properly, they won't remain crunchy.
Since most of the cooking is done on high flame, keep the ingredients ready before starting the cooking process.
After adding corn starch slurry, don't stop stirring for at least 1-2 minutes to avoid lump formation in the sauce.
Adjust the amount of chili sauce and chili flakes depending on your heat tolerance.
More recipe tips and tricks are given within the post above. Please follow them to make this recipe.

Nutrition