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Vegetables in Hot Garlic Sauce

Vegetables in Hot Garlic Sauce

Vegetables in Hot Garlic Sauce Recipe | How to make Chinese Style Vegetables in Hot Garlic Sauce | Mixed Vegetables with Hot Garlic Sauce
5 from 7 votes
Prep Time 15 mins
Cook Time 10 mins
Course Main
Cuisine Chinese, Indo-Chinese
Servings 4 portions



  • 3-4 Cups Mixed Veggies (Bell Peppers, Baby Corn, Mushrooms, Carrots, Bak Choy)
  • 1-2 Spring Onion Stalks with bulbs
  • 2 tbsp Finely Chopped Garlic
  • 1" Fresh Ginger piece(finely chopped)
  • 1 medium Red Onion(finely chopped)
  • 1-2 Fresh Garlic stalks optional


  • 2 tbsp Sesame Oil or whichever you prefer
  • 2 tbsp Arrowroot/ Cornstarch
  • 2-3 tsp Siracha or Red Chilli Sauce or as preferred
  • 2 tsp Soy Sauce
  • 1-2 tsp Vinegar optional
  • 1 tsp Black Pepper Powder or as required
  • 1-2 tsp Red Chilli Flakes
  • 1 tsp Brown Sugar
  • Salt as required
  • 3-4 cups Water or Vegetable Broth


  • 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.
  • Finely chop Spring Onion and 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.
  • 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.
  • Sauté onions for a 1-2 mins. Do not make it brown.
  • Now add veggies one by one. Add mushrooms first and cook for a few seconds before adding other veggies.
  • 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.
  • Add red chilli flakes, black pepper powder, sauces one by one and lightly mix , coating the veggies.
  • 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.
  • 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.


Adjust the amount of condiments 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 to adjust the consistency.
Add salt carefully as the soy sauce and siracha/red chili sauce already have salt.
Cook the veggies on high flame stirring to keep the crunch as veggies loose water when cooked on slow/low heat. And cook for 1-2 mins only.
Keyword Vegetables in Hot Garlic Sauce
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