If you love Asian food but want to avoid greasy unhealthy takeouts, then today’s recipe- Chinese vegetables in hot garlic sauce is a recipe that you must try making at home. This vegan Asian dish is very easy to make, gets ready in less than 30 minutes, and is loved by everyone.
What’s needed to make vegetables in garlic sauce?
To make veggies in garlic sauce, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
Vegetables: I have used broccoli, bell peppers, carrot, French beans, baby corn, and mushrooms. You may add or skip vegetables to suit your taste. Some other vegetables that go well in this dish are snow peas, cauliflower, zucchini, etc. Ingredients like tofu can also be added to it.Sugar: I have used brown sugar but you can also use palm sugar or regular white sugar. Adding sweetener helps in balancing the heat of the dish, if you don’t like slight sweetness in your savory dishes, skip it.Dried red chili: Any variety of dried red chili can be used.
How to make (step by step instructions)
Step 1: In a bowl mix soy sauce, red chili sauce, vinegar, and brown sugar. Keep the sauce mix aside. Step 2: Heat some vegetable oil in a large wok or cooking pot. Add chopped vegetables and saute for around 5-6 minutes on high flame. The vegetables should be cooked but stay crunchy. Step 3: Take out the vegetables on a plate and keep them aside. Step 4: In the same wok, heat sesame oil. Add chopped garlic, ginger, the white part of spring onion, and dried red chilies. Saute for about a minute. Step 5: Add diced onion and cook until it becomes translucent. Step 6: Add chili flakes and saute for a few seconds. Step 7: Add sauce mix and cook for around 30 seconds. Step 8: Next, add water and allow it to boil. Step 9: While the water is boiling, make a corn starch slurry by mixing corn starch with some water at room temperature. Step 10: Add corn starch slurry to the boiling sauce and stir continuously for about a minute. Cook until the sauce thickens. Step 11: Add sauteed vegetables and cook for 1-2 minutes. Step 12: Garnish with chopped spring onion greens. Your delicious Chinese vegetable curry is ready to be enjoyed.
Serving tips
This Asian style mixed vegetable curry goes well with almost every Asian rice or noodle dish. Whether you serve it with plain steamed jasmine rice, corn fried rice, mushroom rice, or a noodle dish like chili garlic noodles, veg chow mein, or mushroom noodles, this dish tastes amazing.
How to store?
To store, allow the dish to reach room temperature and then transfer to an airtight container. Refrigerate for 3-4 days.
Gluten-free tips
To make a gluten-free version of this recipe, just replace soy sauce with tamari and make sure to use a gluten-free variety of red chili sauce. All the other ingredients used in the recipe are gluten-free.
Recipe tips and tricks
Chop all the vegetables into equal bite-size pieces.Don’t overcook the vegetables, they should be cooked but stay crunchy.Stir fry the vegetables on high flame in a large wok. If you cook them on a low flame or in a small pan in which they can’t be stirred properly, they won’t remain crunchy.Since most of the cooking is done on high flame, keep the ingredients ready before starting the cooking process.After adding corn starch slurry, don’t stop stirring for at least 1-2 minutes to avoid lump formation in the sauce.Adjust the amount of chili sauce and chili flakes depending on your heat tolerance. Remember, black pepper and ginger will also add some heat to the dish.You can also enjoy this dish in a drier form like stir-fried Chinese vegetables. For that, add only around ¼ cup of water instead of 3. For extra flavor, feel free to use mushroom stock or vegetable stock instead of water.
Frequently asked questions
More Chinese recipes with vegetables
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