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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 4 adults
Calories: 83kcal
Ingredients For Hot Garlic Sauce:
- 2 tablespoon soy sauce
- 1 tablespoon light brown sugar
- 1 teaspoon red chili flakes or to taste
- ¼ Cup red chili sauce or Sriracha sauce
Vegetables:
- 1 large-size onion, diced
- 1 Cup diced green capsicum
- 1 Cup diced yellow bell pepper
- 1 Cup diced red bell pepper
- 1 Cup diced mushrooms
- 1 Cup diced baby corn (cut into half inch pieces)
- 1 Cup sliced zuchinni (cut into semi-circles)
Other Ingredients:
- 4 tablespoon sesame oil
- 2 tablespoon cooking oil
- 8 -10 garlic cloves, fine chopped
- 1 tablespoon fine chopped ginger
- 2 tablespoon fine chopped celery
- 2 - 4 whole dry red chilies (sabut lal mirch)
- 2 tablespoon white vinegar
- salt to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon cornflour (corn starch)
- 3 - 4 cup water
Ingredients For Garnish:
- 1 tablespoon fine chopped spring onion greens
- 1 tablespoon roasted crushed peanuts (moongphalli)
- 1 fresh red chili fine chopped (optional)
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.
- 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.
Calories: 83kcal | Carbohydrates: 9.8g | Protein: 1.7g | Fat: 4.3g | Fiber: 2.1g