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5 from 12 votes

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 perfect for a quick lunch or dinner! Serve with rice. Gluten-free + nut-free option included.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indo Chinese
Keyword: garlic sauce vegetables, sweet and sour vegetables, veggie stirfry
Servings: 4
Author: Vegan Richa

Ingredients

  • 2 teaspoons sesame oil
  • 2 dried red chilis such as 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 such as 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

  • Heat the sesame oil in a large skillet over medium high heat.
  • Add the garlic and red chilies and cook until the garlic is starting to turn golden on some edges.
  • Then add in the ginger, carrots, and mushroom and cook until the mushroom is starting to get golden on some of the edges.
  • Add the onion, bell peppers, other vegetables (1/2 to 1 cup) if you're planning to use and salt and toss well.
  • Cook for another 1-2 minutes. Then add all of the sauce ingredients and mix really well. Bring to a good boil.
  • Mix the cornstarch in the water and then add that to the skillet and bring to a boil.
  • Let the sauce to start to simmer evenly and thicken a little bit.
  • You can add more water at this point if you want it saucier. About 1/2- 1 cup more then continue to cook to thicken it for another minute or 2.
  • Then switch off heat. Taste and adjust salt and flavor carefully
  • Top with green onions and roasted peanuts and serve over rice or noodles.

Video

Notes

  • For nut-free, just 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 cubed crisped tofu for added protein 

Nutrition

Calories: 116kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 698mg | Potassium: 478mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3574IU | Vitamin C: 81mg | Calcium: 45mg | Iron: 1mg