Lovers of take-away-style Indo-Chinese food will love this vegan recipe for veggies in hot garlic sauce! A one-pot recipe that’s perfect for a quick lunch or dinner! Serve with rice. Includes gluten-free + nut-free options.
Indo-Chinese cuisine is a sub-cuisine of Indian cuisine, originating from adaptations of Chinese style stir fries and sauces. It has a variety of dishes using lots of vegetables and amazing sauces. You’ll top these vegetables in a hot garlic sauce. A great tasting way to get a big helping of healthy veggies and a sweet and spicy hot garlic sauce.
As with all stir-fries, I recommend you prepare all your ingredients and have them ready in the oven. It will come together very quickly once you start cooking.
As with all my recipes, you can adjust the garlic and chili levels to your personal taste. Add more or less vegetables, some pan fried tofu or cooked chickpeas to make it a hearty meal. I love this vegetable for a light dinner but very satisfying for 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
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Vegetables in hot garlic sauce
Lovers of take-away-style sweet and sour Indo-Chinese cuisine will love this vegan recipe for Veggies in Hot Garlic Sauce! A one-pot recipe that’s perfect for a quick lunch or dinner! Serve with rice. Includes gluten-free + nut-free options.
Serving: 4
Calories: 116kcal
material
- 2 teaspoon sesame oil
- 2 Dry red chillies For example cayenne pepper, use California red for less heat, or 1/4 teaspoon chili flakes.
- 6 cloves Minced garlic
- 2 teaspoon Minced ginger
- 1/2 the cup Thinly sliced ​​carrots
- 1 the cup Thinly sliced ​​mushrooms
- 1 the cup onion Cut into 1 inch pieces
- 1/2 Cut green bell pepper into 1 inch pieces
- 1/2 to 1 Red bell pepper, cut into 1 inch pieces
- 1/2 the cup Broccoli or thinly sliced ​​green beans
- 1/4 teaspoon salt
For the sauce:
- 3 table spoon I am Willow Or use tamari for gluten-free
- 1 table spoon Use sambal olek, sriracha or Asian chili sauce or gochujang for variation.
- 1 table spoon White vinegar or rice vinegar
- 1 table spoon Finely chopped green chillies such as Serrano or Indian
- 2 table spoon ketchup
- 1/2 teaspoon Chilli flakes
- 1 teaspoon brown sugar
To thicken:
- 1 table spoon Mix cornstarch with 1 1/2 cups water
For the topping:
- 2 table spoon Chopped green onions
- 2 table spoon Crushed roasted peanuts or cashews
instructions
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Heat sesame oil in a large skillet over medium-high heat.
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Add the garlic and red pepper and cook until the garlic begins to turn golden on some edges.
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Then add the ginger, carrots and mushrooms and cook until some edges of the mushrooms start to turn golden.
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Add onions, peppers, other vegetables (1/2 to 1 cup) if you plan to use them, and salt and toss well.
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Cook for another 1-2 minutes. Then add all the sauce ingredients and mix really well. Boil well.
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Mix the cornstarch into the water and then add to the pan and bring to a boil.
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The sauce starts to simmer evenly and thickens a bit.
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You can add more water at this point if you want it saucier. Add about 1/2-1 cup more then continue to cook to thicken it for another minute or 2.
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Then turn off the heat. Carefully taste and adjust the salt and flavor
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Serve over rice or noodles topped with green onions and roasted peanuts.
Comment
- For nut freeJust omit the peanuts.
- You can add any kind of vegetables like bok choy, bean sprouts, cauliflower florets, shredded celery, baby corn or whatever you like.
- Add a cup of cooked chickpeas or cubed crispy tofu for added protein
nutrition
nutrients
Vegetables in hot garlic sauce
No. per job
calories 116
36 calories from fat
% Daily Value*
thick 4g6%
1 gram of saturated fat6%
Sodium 698 mg30%
potassium 478 mg14%
carbohydrates 18 grams6%
3g of fiber13%
8 grams of sugar9%
protein 5 grams10%
Vitamin A 3574IU71%
Vitamin C 81 mg98%
calcium 45 mg5%
iron 1 mg6%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Minced garlic, red chillies and minced ginger are fried in sesame oil to enhance the taste
- Vegetables: Chopped carrots, mushrooms, onions, green and red peppers as well as broccolini or thinly sliced ​​green beans.
- For the sauce, we mix soy sauce with sambal olek, ketchup and white vinegar or rice vinegar.
- The sauce is thickened with a cornstarch slurry
- Finely minced green chillies or chillies are added
- For toppings, we use chopped green onions and crushed peanuts or cashews
Tips and Substitutions:
- To keep this gluten-free, use tamari instead of soy sauce.
- For nut freeJust omit the peanuts.
- You can use sriracha or gochujang instead of sambal olek
- You can add any kind of vegetables like bok choy, bean sprouts, cauliflower florets, shredded celery, baby corn or whatever you like.
Eat the rainbow!
How to make Vegetables in Hot Garlic Sauce:
Heat sesame oil in a wok over medium-high heat.
Add the garlic and red pepper and cook until the garlic begins to turn golden on some edges.
Then add the ginger, carrots and mushrooms and cook until some edges of the mushrooms start to turn golden.
Add onion, bell pepper, other vegetables if you plan to use and salt and toss well.
Cook for another 1-2 minutes. Then add all the sauce ingredients and mix really well.
Boil well.
Mix the cornstarch into the water and then add to the pan and bring to a boil.
Wait until the sauce boils evenly and thickens a 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 turn off the heat. Serve over rice or noodles topped with green onions and roasted peanuts.
storage
Store in an airtight container in the refrigerator for up to 3 days