Vegetables in Hot Garlic Sauce Recipe | How to make Chinese Style Vegetables in Restaurant Style Hot Garlic Sauce | Mixed Vegetables served Hot Garlic Sauce
Veggies in Hot Garlic Sauce is one of our favourite Asian curry. Make it for your special occasions, weakened meals or for the celebrations like Thanksgiving, New Year Party or the Chinese New Year!!
About the Recipe
Nothing can be more comforting than piping hot bowl of vegetables made in HOT GARLIC SAUCE. Here I bring you the recipe for your most favorite Chinese takeout.. VEGETABLES IN HOT GARLIC SAUCE.
Looking for something delicious, spicy loaded with lots of flavour!! Try this RESTAURANT STYLE or your favourite TAKE OUT STYLE , MIXED VEGETABLES IN HOT GARLIC SAUCE.
Something so easy, yet so exotic to put together when guests are coming over or you are in a mood for celebrations!!
It's perfect for weekend meals, pair it with your favorite rice.
Ingredients for Vegetables in Hot Garlic Sauce
The best part to make this spicy hot curry is that you can customize it as per your taste and the availability of vegetables.
Veggies- Use any fresh and seasonal veggies which are available at your place.
Bell Peppers(any color)Â or colored Capsicums (as known in India) are a must in any Chinese recipe. These add crunch and a lot of peppery flavor.
Bok Choy- Skip if it is not available.
Carrots- I have added Delhi Red Carrot which is a seasonal carrot variety available in North India during winter season. You can use Orange carrots.
Mushrooms-I love to add mushrooms(button mushroom) in most of Indo-Chinese dishes. This edible fungi also adds a meaty texture to any veggie based curry. You can add any other variety of mushroom whichever you prefer. Rehydrate the dried mushrooms before adding to the sauce.
Broccoli Florets and Baby Corn are the another favourite veggies that I love to use. Add so much crunch and flavor along with nutrition to the curry.
Herbs- Spring Onions(both bulb and stalk), Garlic Cloves, Ginger.
I also added Fresh Green Garlic as it is locally available in winters and adds a nice fresh garlic taste to curries. Skip if you do not have it or it is not in the season.
Spices- Black Pepper, Red Chilli flakes add heat to the gravy. Brown sugar for the hint of sweetness. You may add a tbsp tomato ketchup also, but I skip it.
Sauces- Red Chilli sauce or Sriracha,Dark Soy sauce, Vinegar adds a tangy taste ( I use apple cider, you may add rice or chilli vinegar also).
Oil- Sesame Oil adds a nice nutty flavour, but if you do not have it , use any other good plant based oil.
Other substitutes for the ingredients
- You can also add Zucchini, Sweet peas, Cauliflower, Cabbage(purple/green), Eggplant/Aubergine, Bamboo Shoots, Napa Cabbage are a few to name here.
- If you don't want to add mushrooms you can also add Moong Sprouts. Tofu and Paneer can also be added in the recipe to add the protein to the curry.
- Add Gluten-free Tamari sauce instead of Soy sauce.
- Also, I have added arrowroot for the thickening the sauce. It is gluten -free and can be easily used by everyone. You can also add cornstarch/cornflour(as known in India).
How to prepare Vegetables in Garlic Sauce
Shall soon upload the video
Firstly do the basic preparations of chopping the vegetables. Gather the sauces and the spices required.
- Prepare arrowroot/cornstarch slurry. Mix arrowroot/cornflour in 1/4 cup water. Make sure there are no lumps.
- Chop Ginger and Garlic very finely. You can use a mini chopper for that. Such choppers are very handy for chopping small portions of vegetables.
Next cook the gravy.
- Heat oil and saute ginger and garlic till the raw smell of garlic goes away.
- Next add chopped onions and spring onion and saute till it is light pink.
- Add chopped mushroom and saute for 1-2 mins.
- Add other vegetables and saute on high flame. Keep on stirring else veggies may burn on high flame. On low flame veggies will lose the crunch.
- Next add the spices and mix.
- Now add sauces. You can mix all the sauces in a bowl and then add all together.
- Add vegetable stock or water and then add cornflour slurry.
- Then cook the sauce till it starts getting thick and shiny.
- Add salt very carefully as the sauces used in the recipe (soy and red chilli sauce/sriracha) already have salt.
Stepwise Pics
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Can I make ahead this Vegetables in Hot Garlic sauce
Vegetables in Hot garlic sauce is best enjoyed when served piping hot, freshly made.
For parties, you can prepare all the veggies a day ahead and make the sauce, add veggies a few hours before serving. Veggies in cooked gravy when kept for long lose the crunch and shine so, I prefer to make it on the same day when guests are coming over. Reheat it and then serve.
Also,the sauce thickens on cooling. Reheat on low to medium flame. Add 2-3 tbsp water or as required to adjust the consistency of sauce as required.
Storing the leftovers
Refrigerate the leftovers in an airtight container and finish by next day.
Won't suggest freezing this curry.
Serving Suggestions
Serve it with your favourite rice/noodles or have it like a soup.
Goes best with STEAMED RICE or you can also serve it with MIXED VEGETABLE FRIED RICE or with a bowl of GARLIC and SPRING ONION NOODLES for a more garlicky kick!!
Recipe Card
Vegetables in Hot Garlic Sauce
Equipment
- Pan/Wok
- Ladle
- Chopping Board
- Knife
- Chopper
- Measuring Cups and Spoons
Ingredients
Vegetables
- 2-3 Cups Mixed Veggies (Bell Peppers, Baby Corn, Mushrooms, Carrots, Bak Choy) or as required
- 1-2 Spring Onion Stalks with bulbs
- 2 tbsp Finely Chopped Garlic or 10-12 cloves
- 1" Fresh Ginger piece(finely chopped)
- 1 medium Red Onion(finely chopped)
- 1-2 Fresh Garlic stalks optional
Condiments
- 2-3 tbsp Sesame Oil or whichever you prefer
- 2 tbsp Arrowroot/ Cornstarch
- 2-3 tsp Sriracha or Red Chilli Sauce or as preferred
- 2 tsp Dark Soy Sauce
- 1-2 tsp Vinegar
- 1 tsp Black Pepper Powder or as required
- 1-2 tsp Red Chilli Flakes or as required
- 1 tsp Brown Sugar
- Salt as required
- 3-4 cups Water or Vegetable Broth
Instructions
- Wash nicely and prepare your veggies.
- If adding Bok Choy, separate bok choy leaves and whole like I did or chop it roughly.
- Finely chop garlic and ginger, onion, spring onion and fresh garlic bulbs.2 tbsp Finely Chopped Garlic, 1" Fresh Ginger piece(finely chopped)
- Finely chop Spring Onion and fresh garlic stalks.1-2 Spring Onion Stalks with bulbs, 1-2 Fresh Garlic stalks
- Keep all your sauces handy when you start cooking the curry.
- Make arrowroot slurry after adding veggies as it gets thick if you make it earlier. Add arrowroot in ¼ cup water. Add 1-2 tsp more arrowroot for a thicker sauce.2 tbsp Arrowroot/ Cornstarch
- In a work/pan, add oil, once it is hot add finely chopped garlic ginger. Saute for a few seconds and then add chopped spring onion bulbs and onions. Add fresh garlic also, if using in the recipe.2-3 tbsp Sesame Oil or whichever you prefer
- Sauté onions for a 1-2 mins. Do not make it brown.1 medium Red Onion(finely chopped)
- Now add veggies one by one. Add mushrooms first and cook for a few seconds before adding other veggies.2-3 Cups Mixed Veggies (Bell Peppers, Baby Corn, Mushrooms, Carrots, Bak Choy)
- Sauté veggies just 1-2 mins. if you want nice crunch. If we sauté the veggies more it turns soggy and spoils the texture of the dish. Also, avoid sauteeing at low flame as veggies will lose the crunch.
- Add red chilli flakes, black pepper powder, sauces one by one and lightly mix , coating the veggies.2-3 tsp Sriracha or Red Chilli Sauce, 2 tsp Dark Soy Sauce, 1-2 tsp Vinegar, 1 tsp Black Pepper Powder, 1-2 tsp Red Chilli Flakes, 1 tsp Brown Sugar, Salt as required
- Now add water/vegetable broth. When it starts to boil add arrowroot/cornstarch slurry and quickly mix it, else the sauce will get lumps in it.3-4 cups Water or Vegetable Broth
- Adjust the quantity of water in sauce as required.
- Let it boil for 1-2 mins. or till the sauce gets a nice glossy shine. Keep lightly stirring in between. Then switch off the gas.
- If serving immediately, garnish with spring onions and fresh garlic greens. Else, add garnish just before serving.
Notes
Do try this delicious spicy Vegetables in Hot Garlic Sauce. It makes a perfect main course meal for your weekends, parties. A good way to empty the refrigerator (leftover vegetables). It is an excellent way to have leftover rice, if you do not want to make any type of fried rice.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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Swati
Hem lata srivastava
I am a big fan of garlic flavored dishes and this curry /sauce with veggies looks so inviting and delicious.
Thanks for sharing,saving
Mayuri Patel
So so tempting, it has been ages since I've made any kind of Indo Chinese meal. The best part of making it that the vegetables are not overcooked. I usually make vegetables in sweet and sour sauce. Have to try out your Vegetables in Hot Garlic sauce.
Swati
Thanks Mayuriji! We love the crunch of stir fried veggies in Indo-Chinese dishes.. Hope you try garlic sauce soon.. do share your feedback
Jayashree T.Rao
Lovely one Swati. Vegetables in hot garlic sauce looks delicious and ideal to pair with fried rice. Would love to make it sometime.
Swati
Thank you Jayaji!
Kalyani
Winters are the best time to indulge in these fresh veggies based garlic sauce ..Chinese is a family favorite so would want to try this with some noodles !
Swati
Yes ..it is good way to enjoy winter veggies.. Thank you!!
Preethicuisine
I love bok choy. Interesting measly of vegetables In hot garlic sauce. So flavorful and Delish. One of my favourite recipe Swaty.
Swati
Mine too Preethi!! 🙂
Super duper kitchen
It is as many times I see this recipe, I am falling in love with it. The colour of the dish is so inviting. Adding brown sugar sounds interesting, also I have not used aubergine in this. Should give it a try when I make next time.
Swati
Thanks Niranjana
Archana
Absolutely love these vegetables in hot garlic sauce. I have been meaning to make it but your pics are putting the dish on fast forward. Will do tomorrow night. Thanks.