Vegetables in Hot Garlic Sauce
Restaurant Vegetables in Hot Garlic Sauce Recipe | How to make Chinese Style Vegetables in Hot Garlic Sauce | Mixed Vegetables with 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
Adjust the amount of condiments (red chilli flakes, black pepper, chilli sauce/siracha) as per your heat tolerance.
Add veggies as per the availability.
Cube bell peppers in same size. Cut button mushrooms in halves and then in the size as required but of equal size.
Use fresh ginger and garlic in the recipe. Any store bought or pre-made paste won't give the required flavour.
The curry thickens on keeping with time. Reheat on medium flame and add little water(about 2-3 tbsp at a time) to adjust the consistency.
Add salt carefully as the soy sauce and sriracha/red chili sauce already have salt.
Cook the veggies on high flame stirring to keep the crunch as veggies lose water when cooked on slow/low heat. And cook for 1-2 mins only.
Also, keep on stirring the veggies as on high flame veggies may burn.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!