on Jun 16, 2021, Updated Dec 23, 2023
About Vegetables In Hot Garlic Sauce
Vegetables In Hot Garlic Sauce is a quick and easy Chinese-style curry made using veggies and a few Chinese sauces. This one-pot dish comes together quickly using a few simple ingredients and pairs very well with fried rice or noodles. This Chinese-style curry is vegan and can be easily made gluten-free. You can double or triple the recipe as per your requirement. Here are some more Chinese-style recipes that you may like
Sweet and Sour Vegetables Chinese Mango Chicken Stir Fry Chinese Zucchini Stir Fry Cantonese Pan Fried Noodles Hunan Chicken Instant Pot Chicken Congee
Ingredients
Vegetables – This one-pot meal contains many vegetables, such as mixed bell peppers, broccoli, cauliflower, mushrooms, and carrots. You can add other veggies of your choice, too. Zucchini, bokchoy, green beans, spinach, kale, snow peas, bean sprouts, baby corn, corn kernels, sweet potatoes, etc., are some examples. You can also add tofu or paneer to the curry for added protein. Sesame Oil – Sesame oil gives this dish a very authentic Chinese taste. You can choose to use any cooking oil in its place if you are not a big fan. Sauce Ingredients – The sweet and spicy sauce combines dark soy sauce, hot sauce, red chili paste, white vinegar, brown sugar, tomato ketchup, red pepper flakes, black pepper powder, and salt. You can replace hot sauce with Sriracha. Make Asian 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 onions, ginger, garlic, and spring onion greens.
How To Make Vegetables In Hot Garlic Sauce
Prepare the vegetables and gather all the ingredients. Heat 2 tablespoon sesame oil in a wok over high heat. When the oil is hot and shimmery, add 2 tablespoon finely chopped garlic and fry till lightly browned (8-10 seconds). Add 1 cup of cubed onions (1-inch cubes) and 2 teaspoon finely chopped ginger and saute for 30-40 seconds. Now add all the vegetables to the wok and saute for a minute. I used a mix of
1 cup diced mixed bell peppers 1 cup broccoli (cut into small florets) 1 cup cauliflower (cut into small florets) 7 oz (200 g) button mushrooms (cut into half) ½ cup sliced carrots
Add 4 cups of water to the wok and bring it to a boil. Cook for 2 minutes. Add
2 tablespoon dark soy sauce 1 tbsp hot sauce 1 tbsp red chili paste 1 tbsp white vinegar 1 tsp brown sugar 2 tbsp tomato ketchup 1 tsp red pepper flakes ½ teaspoon salt ½ teaspoon black pepper powder
and mix well. Stir together 3 tablespoon cornstarch in ¼ cup water and add the slurry to the wok. Cook for 3-4 minutes until the gravy thickens. Check for salt and pepper and add more if needed. You can add more hot sauce if you like spicier gravy. If you like thicker gravy, add more cornstarch slurry and cook for another 2-3 minutes. Garnish with ½ cup chopped green onions. Serve hot with fried rice or noodles.
Pro Tips By Neha
Ensure you cook the vegetables on high heat and don’t overcook them, as you want that slight crunch.
Serving Suggestions
This curry tastes great with noodles or stir-fried rice dishes. You can serve it as a main course with Szechuan Fried Rice, Chinese Egg Fried Rice, Chinese Mushroom Fried Rice, or Chinese Vegetable Fried Rice. Serve it with noodles like Vegan Pad Thai Noodles, Veg Hakka Noodles, Chili Garlic Noodles, or, Szechuan Noodles. My Instant Pot White Jasmine Rice is great to serve as a side with this curry too.
Storage Suggestions
Chinese-style curries that are thickened using cornstarch taste best when made fresh. If you refrigerate them, the curry tends to get lumpy, and it doesn’t taste good even after reheating. If you have to 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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