Vegetables in Hot Garlic Sauce is a delicious Chinese-style vegetarian main course dish that pairs well with stir-fry noodles or fried rice.
Estimated reading time: 3 minutes
- What is vegetable hot garlic sauce?
- The Hot Garlic Sauce
- How To Make
- Serving Suggestion
- Vegetables in Hot Garlic Sauce
What is vegetable hot garlic sauce?
The tone and flavours of the vegetables in hot garlic sauce are inspired by Indian – Chinese fusion cuisine , with garlic and red chilli being the primary tastemakers. It is an excellent choice if you’re looking for a one-pot, vegan meal that packs a lot of fresh vegetables .
The Hot Garlic Sauce
The best part of this takeaway-style recipe is undoubtedly the hot garlic sauce. It is finger-licking good. It is so satisfying to dig into it and take a mouthful of pure, oriental bliss.
Did I tell you that hot garlic sauce can be easily customized? Yes, you can make it more spicy or garlicky as per your liking. From vegetables to fried chicken, anything tastes good in this sauce.
Watch Vegetables Hot Garlic Sauce Video
How To Make
- Chop Vegetables: Wash, clean, and chop a choice of vegetables into bite-size pieces (you can use bok choy, carrot, bean sprouts, broccoli, bell peppers, wild mushrooms, tofu, or whatever you like).
- Aromatics: Peel and finely chop garlic – this is the dish’s star – add a little more quantity than usual for a stronger flavour. Similarly, finely chop ginger and celery as well.
- Prepare Sauce Mix: Combine brown sugar, red chilli flakes, soy sauce, and sriracha sauce . Mix and keep aside till required.
- Cornflour Paste: Mix cornflour in water in a small bowl to form a thick paste/slurry and set aside. Cornflour paste is commonly used as a thickening agent in Indian – Chinese recipes.
- Stir-Fry Vegetables: Add oil to your favourite Chinese wok and wait until it gets hot. Now add in all the vegetables and stir fry on high heat. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.
- Prepare Gravy: To the same wok, add sesame oil and wait till it gets hot. Add finely chopped garlic, ginger, celery, and whole red chillies. Toss well, taking good care not to burn them – they should be golden brown but not burnt. Add the spring onion whites or regular onions and toss through till fragrant.
- Next, add the vinegar and the sauce mix prepared in step 3. Stir to combine. Add vegetable stock or lukewarm water, followed by the cornflour paste prepared in step 4. Season with salt to taste. Gently stir to avoid the formation of any lumps.
- Once the sauce reaches a sweet corn-soup like consistency, add the stir-fried vegetables and cook for 3 – 5 minutes. Turn off the heat.
Serving Suggestion
Serve vegetable hot garlic sauce warm with fried rice or chili garlic noodles . For a low calorie, gluten free meal you can serve it with Shirataki Noodles with some stir fried garlicky broccoli or smashed cucumber salad on the side.
For busy weeknights, you can serve it with jasmine or plain basmati rice as well.
More Indian-Chinese Recipes
- Veg Manchurian Gravy
- Honey Chilli Potato
- Gobi Manchurian
- Chilli Mushroom
- Veg Spring Roll
- Chilli Paneer
Ingredients
Ingredients For Hot Garlic Sauce:
- ▢ 2 tablespoon soy sauce
- ▢ 1 tablespoon light brown sugar
- ▢ 1 teaspoon red chilli flakes or to taste
- ▢ ¼ Cup red chili sauce or Sriracha sauce
Vegetables:
- ▢ 1 large-size onion, diced
- ▢ 1 Cup diced green capsicum
- ▢ 1 Cup diced yellow bell pepper
- ▢ 1 Cup diced red bell pepper
- ▢ 1 Cup diced mushrooms
- ▢ 1 Cup diced baby corn (cut into half inch pieces)
- ▢ 1 Cup sliced zucchini (cut into semi-circles)
Other Ingredients:
- ▢ 4 tablespoon sesame oil
- ▢ 2 tablespoon cooking oil
- ▢ 8 -10 garlic cloves, fine chopped
- ▢ 1 tablespoon fine chopped ginger
- ▢ 2 tablespoon fine chopped celery
- ▢ 2 – 4 whole dry red chilies (sabut lal mirch)
- ▢ 2 tablespoon white vinegar
- ▢ salt to taste
- ▢ ½ teaspoon black pepper or to taste
- ▢ 2 tablespoon cornflour (corn starch)
- ▢ 3 – 4 cup water
Ingredients For Garnish:
- ▢ 1 tablespoon fine chopped spring onion greens
- ▢ 1 tablespoon roasted crushed peanuts (moongphalli)
- ▢ 1 fresh red chili fine chopped (optional)
Instructions
Prep Work:
- Wash, clean and chop choice of vegetables into equal size pieces (refer to the video for vegetable cuts).
- Dissolve cornflour in ½ cup of water and keep aside until required.
- Combine brown sugar, red chili flakes, soy sauce and Sriracha sauce. Mix nicely and keep aside till required.
Stir-Fry Vegetables:
- Heat cooking oil in a wok or stir-fry pan. Add all the vegetables except onion and stir-fry on high heat for 3 – 5 minutes. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.
Vegetables In Hot Garlic Sauce:
- Heat sesame oil in the same wok. Add finely chopped garlic, whole red chilies, ginger and celery. Give it a quick stir for a 1 – 2 minutes to release the aroma of the herbs.
- Add diced onion and stir-fry for a minute or till onion become translucent.
- Pour white vinegar and mix nicely the ingredients to glaze the pan.
- Next, add the prepared hot garlic sauce mix. Stir to combine. Add water and give sauce a good stir. Season with salt and black pepper. Taste and adjust the seasoning accordingly.
- Now, add the cornflour slurry or paste and continuously stir the sauce to avoid any lump formation. Once the sauce starts thickening, add stir-fried vegetables. Allow the sauce to simmer for 1 – 2 minutes. Turn off the heat.
- Garnish the gravy with spring onion, crushed peanuts and red chili.
- Serve vegetables in hot garlic sauce with fried rice or noodles.
Recipe Notes:
- Keep all your ingredients ready because one is required to work fast with this dish to get a perfect stir-fry without being burnt or undercooked.
- You can use any variety of vegetables such as bok choy, carrot, bean sprouts, broccoli, bell peppers, mushrooms, or whatever you like.
- Adjust the amount of chili as per your taste. My recipe has a medium spicy taste.
- You can add vegetable stock as well instead of water in the gravy sauce.
Nutrition
We follow a strict NO SPAM Policy
Vegetables in Hot Garlic Sauce
Equipment
- Chinese Wok
Ingredients
Ingredients For Hot Garlic Sauce:
- 2 tablespoon soy sauce
- 1 tablespoon light brown sugar
- 1 teaspoon red chilli flakes or to taste
- ¼ Cup red chili sauce or Sriracha sauce
Vegetables:
- 1 large-size onion, diced
- 1 Cup diced green capsicum
- 1 Cup diced yellow bell pepper
- 1 Cup diced red bell pepper
- 1 Cup diced mushrooms
- 1 Cup diced baby corn (cut into half inch pieces)
- 1 Cup sliced zucchini (cut into semi-circles)
Other Ingredients:
- 4 tablespoon sesame oil
- 2 tablespoon cooking oil
- 8 -10 garlic cloves, fine chopped
- 1 tablespoon fine chopped ginger
- 2 tablespoon fine chopped celery
- 2 - 4 whole dry red chilies (sabut lal mirch)
- 2 tablespoon white vinegar
- salt to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon cornflour (corn starch)
- 3 - 4 cup water
Ingredients For Garnish:
- 1 tablespoon fine chopped spring onion greens
- 1 tablespoon roasted crushed peanuts (moongphalli)
- 1 fresh red chili fine chopped (optional)
Instructions
Prep Work:
- Wash, clean and chop choice of vegetables into equal size pieces (refer to the video for vegetable cuts).
- Dissolve cornflour in ½ cup of water and keep aside until required.
- Combine brown sugar, red chili flakes, soy sauce and Sriracha sauce. Mix nicely and keep aside till required.
Stir-Fry Vegetables:
- Heat cooking oil in a wok or stir-fry pan. Add all the vegetables except onion and stir-fry on high heat for 3 - 5 minutes. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce.
Vegetables In Hot Garlic Sauce:
- Heat sesame oil in the same wok. Add finely chopped garlic, whole red chilies, ginger and celery. Give it a quick stir for a 1 - 2 minutes to release the aroma of the herbs.
- Add diced onion and stir-fry for a minute or till onion become translucent.
- Pour white vinegar and mix nicely the ingredients to glaze the pan.
- Next, add the prepared hot garlic sauce mix. Stir to combine. Add water and give sauce a good stir. Season with salt and black pepper. Taste and adjust the seasoning accordingly.
- Now, add the cornflour slurry or paste and continuously stir the sauce to avoid any lump formation. Once the sauce starts thickening, add stir-fried vegetables. Allow the sauce to simmer for 1 - 2 minutes. Turn off the heat.
- Garnish the gravy with spring onion, crushed peanuts and red chili.
- Serve vegetables in hot garlic sauce with fried rice or noodles.
Video
Notes
- Keep all your ingredients ready because one is required to work fast with this dish to get a perfect stir-fry without being burnt or undercooked.
- You can use any variety of vegetables such as bok choy, carrot, bean sprouts, broccoli, bell peppers, mushrooms, or whatever you like.
- Adjust the amount of chili as per your taste. My recipe has a medium spicy taste.
- You can add vegetable stock as well instead of water in the gravy sauce.
Nutrition
The sweetness of corn, and the creaminess of cheese make these cheese muffin an absolute crowd-pleaser.
Estimated reading time: 2 minutes
- How To Customize Cheese Muffins
- Watch Cheese Muffin Video
- My Tried and True Tips
- Corn Cheese Muffin Recipe
It is highly recommended to make cheese muffins in large batches because they disappear fast.
Cheese Muffin is a perfect teatime snack loaded with cheese, sweet corn, and fresh herbs. These cheesy muffins can also be served along with your favourite wine or soup around dinnertime.
How To Customize Cheese Muffins
- Greens – From fresh spinach, kale, basil to coriander you can add any greens of your choice in these muffins.
- Vegetables – Grated zucchini, carrot, broccoli or chopped mushrooms any easy to cook vegetables are perfect for these savoury muffins. Sun-dried tomatoes are a great addition as well in these muffins.
- Meat: These cheese muffins can be turned into meat lovers paradise by adding bacon, chopped ham, prawns, or cooked chicken. So take your pick!
- Cheese: Any variety of hard cheese such as cheddar, gouda, or processed pizza cheese is suitable for these muffins.
- Seasoning: Add a dash of chopped garlic for the extra kick in the flavour. Or add a mix of dry herbs such as oregano, sage, and black pepper.
Watch Cheese Muffin Video
My Tried and True Tips
- Measure all the ingredients . Baking is not at all about intuitions. Use standard measuring cups and spoons.
- Make sure all the ingredients are at room temperature before preparing the batter. Else, cold ingredients straight from the fridge might affect the texture of the muffins.
- Cheese also has some amount of salty flavour so add the salt in the batter accordingly.
- Store cheese muffins in an airtight container for 2 – 3 days in the fridge. Reheat muffins in the microwave for 1 – 2 minutes before serving.
More Muffin Recipes For You
- Easy Banana Muffins
- Apple Muffin with Oats
- Wheat Mocha Muffins
- Whole Wheat Mocha Muffin
- Double Chocolate Chip Muffins
Ingredients
1 Cup = 250 ml iquid, 200 g flour
Dry Ingredients:
- ▢ 1 Cup all purpose flour (maida)
- ▢ 1 ½ teaspoon Baking Powder
- ▢ ¼ Cup corn kernels
- ▢ 1 teaspoon red chili flakes
- ▢ 1 teaspoon dry or fresh oregano
- ▢ Salt to taste
- ▢ ¼ Cup grated cheese (any hard cheese)
- ▢ ½ Cup chopped parsley or basil or coriander
Wet Ingredients:
- ▢ ¼ Cup extra virgin olive oil
- ▢ 2 eggs, at room temperature
- ▢ ¼ Cup milk, at room temperature
Instructions
- Preheat oven at 180 degree celsius. Line muffin tray with paper liners or grease lightly with olive oil.
- In a bowl whisk milk and olive oil until combined well using hand blender.
- Add eggs and whisk again for 2 – 3 minutes. Keep aside.
- In a separate bowl sift flour, baking powder, salt together.
- Combine flour and egg mixture to form a smooth batter for the bread.
- Next add corn kernels, grated cheese, red chilli flakes and chopped herb mix in the flour muffin batter. Stir to combine.Do not over mix the batter and make sure no lumps of flour remain in the batter.
- Fill the muffin cups ¾ with the muffin batter. Bake in the preheated oven for 20 – 25 minutes. Insert toothpick to check for doneness.
- Once baked, transfer cheese muffins to a wire rack to cool down.
- Serve Corn Cheese Muffin warm or store in an airtight container in the fridge.
Recipe Notes:
- Make sure all the ingredients are at room temperature before preparing the batter.
- Cheese also has some amount of salty flavor so add the salt in the batter accordingly.
- Store cheese muffins in an airtight container for 2 – 3 days in the fridge. Reheat muffins in the microwave for 1 – 2 minutes before serving.
Nutrition
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