"Vegetables in hot garlic sauce is a delicious vegan Chinese vegetable recipe, perfect to be served with any Asian noodle or rice dish. Packed with the goodness of vegetables cooked in a delicious hot and sweet garlicky sauce, it’s a great comforting dish for your meatless meals."
Vegetables in hot garlic sauce
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 medium sized onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 5 button mushrooms, diced
- 12 baby corns, diced
- 2 tablespoons soya sauce
- 1 tablespoons brown sugar, adjust as per taste
- 1/4 cups Sriracha sauce/ any hot sauce of your choice
- 1 teaspoons chili flakes
- 8 garlic cloves, finely chopped
- 1 tablespoons grated ginger
- 3 whole dry red chilies
- 1 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoons vinegar
- 1/4 teaspoons black pepper powder
- Salt as per taste
- 3 1/2 cups water
- Chopped spring onion, for garnishing
- Red chili flakes for garnishing
Method
Step 1
Mix all the ingredients of sauce in a bowl till sugar gets dissolved and keep aside.
Step 2
In another bowl mix corn starch with some water and keep aside.
Step 3
Heat oil in a wok, add garlic, ginger and saute for a few seconds before adding dry red chilies and onion. Cook till onion becomes translucent.
Step 4
Add baby corn and saute for a few seconds. Next, add diced bell pepper, saute for about a minute and finally add the mushrooms.
Step 5
When the water released by mushroom gets evaporated add the sauce, mix and stir fry for around 30 seconds.
Step 6
Next, add water, vinegar, salt, pepper and allow to simmer for about 2 minutes.
Step 7
Add corn starch slurry to the boiling sauce, mix and cook till sauce thickens.
Step 8
Switch off the gas. Garnish with chopped chili pepper and chopped spring onion. Serve hot with any rice or noodle dish of your choice.