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Vegetables in Hot Garlic Sauce is a delicious Chinese style vegetarian gravy
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5 from 7 votes

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 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 adults
Calories: 83kcal
Author: Hina Gujral



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


  • 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.

Stir-Fry Vegetables:

  • Heat cooking oil in a wok or stir-fry pan. Add all the vegetables except onion and stir-fry on high heat for 3 - 5 minutes. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.

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.
  • Recommended Equipment: Chinese Work (Buy it here)


Serving: 1chinese bowl | Calories: 83kcal | Carbohydrates: 9.8g | Protein: 1.7g | Fat: 4.3g | Fiber: 2.1g