Vegetables in hot garlic sauce

"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."
-- @greenbowl2soul
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 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


  • 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.

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