Veggies in Hot Garlic Sauce

Lovers of takeaway-style Indo-Chinese dishes will love this vegan recipe for Veggies in Hot Garlic Sauce! A One-Pot recipe that is perfect for a quick lunch or dinner! Serve with rice. Gluten-free + nut-free option included.

Indo-Chinese cuisine is a sub cuisine in Indian cuisine, which evolved with adapting from Chinese style stir fry’s and sauces. It has various dishes with use plentiful veggies and amazing sauces. You will be all over these  veggies in hot garlic sauce. A super flavorful way to get a big helping of healthy veggies and with a sweet and spicy hot garlic sauce.

As with all stir-fries, I recommend you prep all your ingredients and have them ready at the stove. Once you’ll start cooking it will come together very quickly.

As with all of my recipes, you can adjust the garlic and chili level according to your personal taste. Add more or less veggies, add some pan fried tofu or cooked chickpeas for making it a hearty meal. I like these veggies for  a light dinner but very satisfying to the senses!

More vegetable stir-fries and curries:

Diwani Handi Vegetables

Sweet Sour Tofu Veggie Stir Fry

Vegetable Korma- Creamy Indian Korma Recipe

Tofu and Veggie BBQ Bowl

Veggies in Hot Garlic Sauce

5 from 12 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indo Chinese

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Lovers of takeaway-style sweet and sour Indo-Chinese dishes will love this vegan recipe for Veggies in Hot Garlic Sauce! A One-Pot recipe that is perfect for a quick lunch or dinner! Serve with rice. Gluten-free + nut-free option included.

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Ingredients  

1x2x3x

• ▢ 2 teaspoons sesame oil
• ▢ 2 dried red chilis, such as cayenne, use California red for less heat, or use 1/4 teaspoon pepper flakes
• ▢ 6 cloves garlic minced
• ▢ 2 teaspoon minced ginger
• ▢ 1/2 cup thinly sliced carrots
• ▢ 1 cup thinly sliced mushroom
• ▢ 1 cup onion, chopped into 1-inch slices
• ▢ 1/2 green bell pepper chopped into 1 inch slices
• ▢ 1/2 to 1 red bell pepper, chopped into 1 inch slices
• ▢ 1/2 cup brocollini or thinly sliced green beans
• ▢ 1/4 teaspoon salt

For the sauce:

• ▢ 3 tablespoons soy sauce, or use tamari for gluten-free
• ▢ 1 tablespoon sambal oelek, sriracha or Asian chile sauce or use Gochujang for variation
• ▢ 1 tablespoon white vinegar or rice vinegar
• ▢ 1 tablespoon finely minced green chili, such as serrano or Indian
• ▢ 2 tablespoons ketchup
• ▢ 1/2 teaspoon pepper flakes
• ▢ 1 teaspoon brown sugar

For thickening:

• ▢ 1 tablespoon cornstarch mixed in 1 1/2 cups of water

For topping:

• ▢ 2 tablespoons chopped green onion
• ▢ 2 tablespoons crushed roasted peanuts, or cashews

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Instructions 

• Heat the sesame oil in a large skillet over medium high heat.
• Add the garlic and red chilies and cook until the garlic is starting to turn golden on some edges.
• Then add in the ginger, carrots, and mushroom and cook until the mushroom is starting to get golden on some of the edges.
• Add the onion, bell peppers, other vegetables (1/2 to 1 cup) if you're planning to use and salt and toss well.
• Cook for another 1-2 minutes. Then add all of the sauce ingredients and mix really well. Bring to a good boil.
• Mix the cornstarch in the water and then add that to the skillet and bring to a boil.
• Let the sauce to start to simmer evenly and thicken a little bit.
• You can add more water at this point if you want it saucier. About 1/2- 1 cup more then continue to cook to thicken it for another minute or 2.
• Then switch off heat. Taste and adjust salt and flavor carefully
• Top with green onions and roasted peanuts and serve over rice or noodles.

Video

Notes

• For nut-free, just omit the peanuts.
• You can add any variety of vegetables such as bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn or whatever you like.
• Add a cup of cooked chickpeas or cubed crisped tofu for added protein 

Nutrition

Calories: 116kcal, Carbohydrates: 18g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 698mg, Potassium: 478mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3574IU, Vitamin C: 81mg, Calcium: 45mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

• garlic minced, red chilis, and minced ginger are fried in some sesame oil to get the flavors going
• veggies: sliced carrots, mushrooms, onions, green and red bell pepper as well as brocollini or thinly sliced green beans
• For the sauce, we mix soy sauce with sambal oelek, ketchup and white vinegar or rice vinegar
• the sauce is thickened with a cornstarch slurry
• finely minced green chili or pepperflakes are added
• For topping, we use chopped green onion and crushed roasted peanuts or cashews

Tips & Substitutions:

• To keep this gluten-free, use tamari instead of soy sauce.
• For nut-free, just omit the peanuts.
• Instead of sambal olek you can use sriracha or Gochujang
• You can add any variety of vegetables such as bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn or whatever you like.

Eat the rainbow!

How to make Veggies in Hot Garlic Sauce:

Heat the sesame oil in a skillet over medium high heat.

Add the garlic and red chilies and cook until the garlic is starting to turn golden on some edges.

Then add in the ginger, carrots, and mushroom and cook until the mushroom is starting to get golden on some of the edges.

Add the onion, bell peppers, other vegetables if you’re planning to use and salt and toss well.

Cook for another 1-2 minutes. Then add all of the sauce ingredients and mix really well.

Bring to a good boil.

Mix the cornstarch in the water and then add that to the skillet and bring to a boil.

Wait for the sauce to start to simmer evenly and thicken a little bit.

You can add more water at this point if you want it saucier. About 1/2- 1 cup more then continue to thicken it for another minute or two.

Then switch off heat. Top with green onions and roasted peanuts and serve over rice or noodles.

Storage

Store in a closed container refrigerated for upto 3 days