Lovers of Indochinese takeout meals will love this vegan Veggies in Hot Garlic Sauce recipe! A perfect One-Pot recipe for a quick lunch or dinner! Serve with rice. Gluten-free + nut-free option included.
Indochinese cuisine is a sub-cuisine of Indian cuisine, which revolved around adapting Chinese-style stir-fries and sauces. It offers various dishes with many vegetables and amazing sauces. You’ll be all over these veggies in a tangy garlic sauce. A super tasty way to get a big serving of healthy veggies and with a sweet and spicy tangy garlic sauce.
As with all stir fries, I recommend getting all your ingredients ready and cooking them on the stovetop. Once you start cooking, it will come together very quickly.
As with all my recipes, you can adjust the level of garlic and chilli to your personal taste. Add more or less vegetables, add pan-fried tofu or cooked chickpeas to make it a hearty meal. I love these veggies for a light but very satisfying dinner for the senses!
More stir-fries and curries:
Diwani Handi Vegetables
Stir-fried vegetables with sweet and sour tofu
Vegetable Korma – Creamy Indian Korma Recipe
Tofu and Vegetable BBQ Bowl
Print recipe
Vegetables in spicy garlic sauce
Lovers of sweet and sour Indochinese take-out dishes will love this vegan recipe for Vegetables in Hot Garlic Sauce! A perfect One-Pot recipe for a quick lunch or dinner! Serve with rice. Gluten-free + nut-free option included.
Servings: 4
calories: 116calories
Ingredients
- 2 coffee spoons Sesame oil
- 2 dried red peppers such as cayenne pepper, use California red for less heat or use 1/4 tsp chili flakes
- 6 cloves minced garlic
- 2 teaspoon minced ginger
- 1/2 cup thinly sliced carrots
- 1 cup minced mushroom
- 1 cup onion cut into 1 inch slices
- 1/2 green bell pepper cut into 1 inch slices
- 1/2 to 1 red bell pepper, cut into 1-inch slices
- 1/2 cup thinly sliced brocollini or green beans
- 1/4 teaspoon salt
For the sauce:
- 3 soup spoons soya sauce or use tamari for gluten free
- 1 teaspoon sambal oelek, sriracha or Asian chili sauce or use Gochujang for variety
- 1 teaspoon white vinegar or rice vinegar
- 1 teaspoon finely chopped green chilli like serrano or indian
- 2 soup spoons ketchup
- 1/2 teaspoon chili flakes
- 1 teaspoon brown sugar
For thickening:
- 1 teaspoon cornstarch mixed in 1 1/2 cups of water
For garnish :
- 2 soup spoons chopped green onion
- 2 soup spoons crushed roasted peanuts or cashews
Instructions
-
Heat the sesame oil in a large skillet over medium-high heat.
-
Add the garlic and red chiles and cook until the garlic starts to brown on some edges.
-
Then add the ginger, carrots and mushrooms and cook until the mushroom starts to brown on some edges.
-
Add onion, peppers, other vegetables (1/2 to 1 cup) if you plan to use and salt and mix well.
-
Cook another 1-2 minutes. Then add all the sauce ingredients and mix well. Bring to a good boil.
-
Stir the cornstarch into the water, then add it to the pan and bring to a boil.
-
Let the sauce start to simmer evenly and thicken a bit.
-
You can add more water at this stage if you want it to be tastier. About 1/2 to 1 cup more, then continue cooking to thicken it for another minute or 2.
-
Then turn off the fire. Taste and adjust salt and flavor carefully
-
Garnish with green onions and roasted peanuts and serve over rice or noodles.
Remarks
- For nut freejust omit the peanuts.
- You can add any variety of vegetables such as bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn, or whatever you like.
- Add a cup of cooked chickpeas or crispy cubed tofu to add protein
Nutrition
Nutritional intakes
Vegetables in spicy garlic sauce
Amount per serving
calories 116
Calories from fat 36
% Daily Value*
Fat 4g6%
Saturated fat 1g6%
Sodium 698mg30%
Potassium 478mg14%
Carbohydrates 18g6%
3g fiber13%
Sugar 8g9%
Protein 5gten%
Vitamin A 3574IU71%
Vitamin C 81mg98%
Calcium 45mg5%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- minced garlic, red chillies and minced ginger are fried in sesame oil to bring out the flavors
- vegetables: sliced carrots, mushrooms, onions, green and red peppers, and thinly sliced brocollini or green beans
- For the sauce, mix soy sauce with sambal oelek, ketchup and white vinegar or rice vinegar
- the sauce is thickened with a cornstarch porridge
- finely chopped green chilli or pepper flakes are added
- For the filling, we use chopped green onions and peanuts or crushed roasted cashews
Tips and replacements:
- To keep this gluten-free, use tamari instead of soy sauce.
- For nut freejust omit the peanuts.
- Instead of sambal olek you can use sriracha or gochujang
- You can add any variety of vegetables such as bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn, or whatever you like.
Eat the rainbow!
How to make Vegetables in a Hot Garlic Sauce:
Heat the sesame oil in a skillet over medium-high heat.
Add the garlic and red chiles and cook until the garlic starts to brown on some edges.
Then add the ginger, carrots and mushrooms and cook until the mushroom starts to brown on some edges.
Add onion, peppers, other vegetables if you plan to use and salt and mix well.
Cook another 1-2 minutes. Then add all the sauce ingredients and mix well.
Bring to a good boil.
Stir the cornstarch into the water, then add it to the pan and bring to a boil.
Wait until the sauce begins to simmer evenly and thickens a bit.
You can add more water at this stage if you want it to be tastier. About 1/2 to 1 cup more, then continue to thicken it for another minute or two.
Then turn off the fire. Garnish with green onions and roasted peanuts and serve over rice or noodles.
Storage
Store in a closed container in the refrigerator for up to 3 days