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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indo Chinese

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)

Method

  1. Heat the sesame oil in a large skillet over medium high heat.
  2. Add the garlic and red chilies and cook until the garlic is starting to turn golden on some edges.
  3. Then add in the ginger, carrots, and mushroom and cook until the mushroom is starting to get golden on some of the edges.
  4. Add the onion, bell peppers, other vegetables (1/2 to 1 cup) if you're planning to use and salt and toss well.
  5. Cook for another 1-2 minutes. Then add all of the sauce ingredients and mix really well. Bring to a good boil.
  6. Mix the cornstarch in the water and then add that to the skillet and bring to a boil.
  7. Let the sauce to start to simmer evenly and thicken a little bit.
  8. 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.
  9. Then switch off heat. Taste and adjust salt and flavor carefully
  10. Top with green onions and roasted peanuts and serve over rice or noodles.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.