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Lovers of takeaway-style 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.

a plate of Indo Chinese Sweet & Spicy veggies served with rice


Indo-Chinese cuisine is a sub cuisine in Indian cuisine, which revolved with adapting from Chinese style stir fry’s and sauces. It has various dishes with use plentiful veggies and amazing sauces. You will be all over these  veggies in hot garlic sauce. A super flavorful way to get a big helping of healthy veggies and with a sweet and spicy hot garlic sauce.

As with all stir-fries, I recommend you prep all your ingredients and have them ready at the stove. Once you’ll start cooking it will come together very quickly.

As with all of my recipes, you can adjust the garlic and chili level according to your personal taste. Add more or less veggies, add some pan fried tofu or cooked chickpeas for making it a hearty meal. I like these veggies for  a light dinner but very satisfying to the senses!

side view of a plate with sweet & sour Indo Chinese veggies served with rice

More vegetable stir-fries and curries:

Diwani Handi Vegetables

Sweet Sour Tofu Veggie Stir Fry

Vegetable Korma- Creamy Indian Korma Recipe

Tofu and Veggie BBQ Bowl

Print Recipe

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 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Indo Chinese

Keyword: garlic sauce vegetables, sweet and sour vegetables, veggie stirfry

Servings: 4

Calories: 116kcal

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.

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

Nutrition Facts

Veggies in Hot Garlic Sauce

Amount Per Serving

Calories 116
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 698mg30%

Potassium 478mg14%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 8g9%

Protein 5g10%

Vitamin A 3574IU71%

Vitamin C 81mg98%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

a big white skillet with sweet and sour veggies in hot garlic sauce sprinkled with chopped nuts and green onions

Ingredients:

  • garlic minced, red chilis, and minced ginger are fried in some sesame oil to get the flavors going
  • veggies: sliced carrots, mushrooms, onions, green and red bell pepper as well as brocollini or thinly sliced green beans
  • For the sauce, we mix soy sauce with sambal oelek, ketchup and white vinegar or rice vinegar
  • the sauce is thickened with a cornstarch slurry
  • finely minced green chili or pepperflakes are added
  • For topping, we use chopped green onion and crushed roasted peanuts or cashews

 

Tips & Substitutions:

  • To keep this gluten-free, use tamari instead of soy sauce.
  • For nut-free, just 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!

ingredients for veggies in hot garlic sauce on a marble countertop

How to make Veggies in Hot Garlic Sauce:

minced garlic and chili in a frying pan

Heat the sesame oil in a skillet over medium high heat.

Add the garlic and red chilies and cook until the garlic is starting to turn golden on some edges.

sliced mushrooms, minced ginger and chilies in a frying pan

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 if you’re planning to use and salt and toss well.

chopped vegetables in a frying pan

chopped veggies frying in a pan

Cook for another 1-2 minutes. Then add all of the sauce ingredients and mix really well.

Bring to a good boil.

sauce ingredients being added to a frying pan with vegetables

Mix the cornstarch in the water and then add that to the skillet and bring to a boil.

minced green chili being added to a pan with chopped veggies

minced green chili being added to a saucepan with vegetables and sweet and sour sauce

Wait for the sauce to start to simmer evenly and thicken a little bit.

a sauteeing pan with vegetables simmering in hot spicy tangy Indo Chinese Sauce

You can add more water at this point if you want it saucier. About 1/2- 1 cup more then continue to thicken it for another minute or two.

Then switch off heat. Top with green onions and roasted peanuts and serve over rice or noodles.

side view of a bowl of Indo Chinese veggies in hot garlic sauce served with rice

Storage

Store in a closed container refrigerated for upto 3 days

 

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