• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Indo Chinese Recipes

    Veggies in Hot Garlic Sauce

    Published: Feb 26, 2023 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    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 evolved 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.

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

    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
    5 from 7 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 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.

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

    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

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Idli Sambhar Casserole
    Gochujang Cauliflower Baked »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sally Stutler

      March 18, 2023 at 10:06 am

      5 stars
      Fabulous recipe!! We used the Garlic Chili Sauce which is so easy to use. We also used Bok Choy and it was delicious!! Can’t wait to make it again. Keep those wonderful spicy recipes coming, Richa. We love them!!

      Reply
      • Vegan Richa Support

        March 20, 2023 at 9:12 pm

        yay! thank you!

        Reply
    2. Sally Stutler

      March 18, 2023 at 8:28 am

      5 stars
      This recipe was fabulous!! We used the Chili Garlic Sauce and it was spicy and delicious!! Will be making this often!! Thank you!

      Reply
      • Vegan Richa Support

        March 20, 2023 at 9:12 pm

        awesome!

        Reply
    3. Maneesha

      March 11, 2023 at 9:42 am

      5 stars
      Wonderful recipe, Richa! This was so healthy and easy to make, perfect for a quick and hearty dinner! I love our one-pot recipes, especially the Indo-Chinese recipes!

      Reply
      • Vegan Richa Support

        March 11, 2023 at 5:09 pm

        great!

        Reply
    4. Janice

      March 01, 2023 at 4:01 pm

      I’m making this tonight. Is that
      1 1/2 cups water with the cornstarch?

      Thanks for your recipes-we’re enjoying them so much!

      Reply
      • Vegan Richa Support

        March 02, 2023 at 8:48 pm

        Yes, that’s correct! I hope you enjoyed the recipe.

        Reply
    5. Cheryl Seneshen

      February 26, 2023 at 7:33 am

      5 stars
      BEST hot sauce/garlic sauce recipe I’ve tried. Absolutely a keeper recipe. Thank you for all of your wonderful ideas.

      Reply
      • Vegan Richa Support

        February 27, 2023 at 8:03 pm

        Thank you! AND you’re welcome!🤭

        Reply
    6. Sue

      February 26, 2023 at 5:57 am

      5 stars
      Richa, you are killing it with your variety and abundance of recipes. I’m actually looking forward to coming home from vacation to cook!😲 Thanks for your creativity and generosity.

      Reply
      • Vegan Richa Support

        February 27, 2023 at 8:04 pm

        You know it’s good when you’re looking forward to coming home!🤭🏠

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa