Lovers of takeaway-style Indo-Chinese dishes will love this vegan recipe for Veggies in Hot Garlic Sauce! A One-Pot recipe that is ideal for a fast lunch or dinner! Serve with rice. Gluten-free + nut-free option included.
Indo-Chinese cuisine is a sub cuisine in Indian cuisine, which evolved with adapting from Chinese style stir fry’s and sauces. It has various dishes with use plentiful veggies and amazing sauces. You shall be throughout these veggies in hot garlic sauce. A brilliant flavorful solution to get a giant helping of healthy veggies and with a sweet and spicy hot garlic sauce.
As with all stir-fries, I like to recommend you prep all of your ingredients and have them ready on the stove. When you’ll start cooking it would come together in a short time.
As with all of my recipes, you possibly can adjust the garlic and chili level in line with your personal taste. Add kind of veggies, add some pan fried tofu or cooked chickpeas for making it a hearty meal. I like these veggies for a light-weight dinner but very satisfying to 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
Print Recipe
Veggies in Hot Garlic Sauce
Lovers of takeaway-style sweet and sour Indo-Chinese dishes will love this vegan recipe for Veggies in Hot Garlic Sauce! A One-Pot recipe that is ideal for a fast lunch or dinner! Serve with rice. Gluten-free + nut-free option included.
Servings: 4
Calories: 116kcal
Ingredients
- 2 teaspoons sesame oil
- 2 dried red chilis comparable to cayenne, use California red for less heat, or use 1/4 teaspoon pepper flakes
- 6 cloves garlic minced
- 2 teaspoon minced ginger
- 1/2 cup thinly sliced carrots
- 1 cup thinly sliced mushroom
- 1 cup onion chopped into 1-inch slices
- 1/2 green bell pepper chopped into 1 inch slices
- 1/2 to 1 red bell pepper, chopped into 1 inch slices
- 1/2 cup brocollini or thinly sliced green beans
- 1/4 teaspoon salt
For the sauce:
- 3 tablespoons soy sauce or use tamari for gluten-free
- 1 tablespoon sambal oelek, sriracha or Asian chile sauce or use Gochujang for variation
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon finely minced green chili comparable to serrano or Indian
- 2 tablespoons ketchup
- 1/2 teaspoon pepper flakes
- 1 teaspoon brown sugar
For thickening:
- 1 tablespoon cornstarch mixed in 1 1/2 cups of water
For topping:
- 2 tablespoons chopped green onion
- 2 tablespoons crushed roasted peanuts or cashews
Instructions
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Heat the sesame oil in a big skillet over medium high heat.
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Add the garlic and red chilies and cook until the garlic is beginning to turn golden on some edges.
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Then add within the ginger, carrots, and mushroom and cook until the mushroom is beginning to get golden on among the edges.
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Add the onion, bell peppers, other vegetables (1/2 to 1 cup) in the event you’re planning to make use of and salt and toss well.
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Cook for one more 1-2 minutes. Then add the entire sauce ingredients and blend rather well. Bring to a great boil.
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Mix the cornstarch within the water after which add that to the skillet and convey to a boil.
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Let the sauce to start out to simmer evenly and thicken just a little bit.
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You may add more water at this point in the event you want it saucier. About 1/2- 1 cup more then proceed to cook to thicken it for one more minute or 2.
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Then switch off heat. Taste and adjust salt and flavor fastidiously
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Top with green onions and roasted peanuts and serve over rice or noodles.
Notes
- For nut-free, just omit the peanuts.
- You may add any number of vegetables comparable to bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn or whatever you want.
- Add a cup of cooked chickpeas or cubed crisped tofu for added protein
Nutrition
Nutrition Facts
Veggies in Hot Garlic Sauce
Amount Per Serving
Calories 116
Calories from Fat 36
% Every day Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 698mg30%
Potassium 478mg14%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 8g9%
Protein 5g10%
Vitamin A 3574IU71%
Vitamin C 81mg98%
Calcium 45mg5%
Iron 1mg6%
* Percent Every day Values are based on a 2000 calorie weight-reduction plan.
Ingredients:
- garlic minced, red chilis, and minced ginger are fried in some sesame oil to get the flavors going
- veggies: sliced carrots, mushrooms, onions, green and red bell pepper in addition to brocollini or thinly sliced green beans
- For the sauce, we mix soy sauce with sambal oelek, ketchup and white vinegar or rice vinegar
- the sauce is thickened with a cornstarch slurry
- finely minced green chili or pepperflakes are added
- For topping, we use chopped green onion and crushed roasted peanuts or cashews
Suggestions & Substitutions:
- To maintain this gluten-free, use tamari as a substitute of soy sauce.
- For nut-free, just omit the peanuts.
- As an alternative of sambal olek you should utilize sriracha or Gochujang
- You may add any number of vegetables comparable to bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn or whatever you want.
Eat the rainbow!
Find out how to make Veggies in Hot Garlic Sauce:
Heat the sesame oil in a skillet over medium high heat.
Add the garlic and red chilies and cook until the garlic is beginning to turn golden on some edges.
Then add within the ginger, carrots, and mushroom and cook until the mushroom is beginning to get golden on among the edges.
Add the onion, bell peppers, other vegetables in the event you’re planning to make use of and salt and toss well.
Cook for one more 1-2 minutes. Then add the entire sauce ingredients and blend rather well.
Bring to a great boil.
Mix the cornstarch within the water after which add that to the skillet and convey to a boil.
Wait for the sauce to start out to simmer evenly and thicken just a little bit.
You may add more water at this point in the event you want it saucier. About 1/2- 1 cup more then proceed to thicken it for one more minute or two.
Then switch off heat. Top with green onions and roasted peanuts and serve over rice or noodles.
Storage
Store in a closed container refrigerated for upto 3 days
