If you’re craving a healthy asian flavour, then stirred fried vegetables in hot garlic sauce is a dish you should definitely try out for yourself. The tone and tastes of the vegetables in the hot garlic sauce are influenced by Indian-Chinese fusion cuisine, with garlic and red chilli serving as the main flavour components. If you’re seeking for a one-pot vegan supper with a lot of fresh vegetables, this is a great option and it pairs well with rice or noodles. This vegetable stir fry is a great way to spice things up a bit and add healthy veggies in your diet. This dish is a fantastic example of how I save time in the kitchen while still providing a great and nutritious meal. The sauce is the component that combines the flavours of the veggies together, similar to what you’d find at your favourite Chinese restaurant. This meal consists of a variety of vegetables cooked in a sweet and spicy sauce with a lovely tone and flavours of oriental delight. Garlic, red chilli sauce, and red pepper flakes provide spice to this curry, which is balanced with a hint of sweetness from honey.This Indo-Chinese curry is simple to prepare, takes just a few minutes to prepare, and tastes fantastic. It’s vegan and gluten-free, and it’s simple to make. What’s not to love about this flavourful combination of asian style veggies and simply delicious sauce?
Easiest and tastiest way to add healthful vegetables in your diet Diet-friendly, weight loss friendly Ready in about fifteen minutes Perfect to satisfy your chinese cravings A good way to spice things up in the kitchen
Ingredients
What vegetables to add in this stir fried dish?
You may use any veggies you choose in this curry, as long as they complement the Chinese spices. I used onions, broccoli, cauliflower, red bell peppers, and baby corn . but you can even add mushrooms and other vegetables like zucchini, green bell peppers, yellow bell pepper, bokchoy, green beans, spinach, kale, snow peas, bean sprouts, and so on. To increase the protein content of the dish, add tofu or paneer.
Vegetables for Stir-frying: I used Bell peppers, baby corn, Broccoli, Onion and Cauliflower. Oil : Olive oil or vegetable oil both work. Honey- To add that ting of sweetness I have added honey to the sauce. Soy sauce Peri peri sauce: You can add peri peri spice mix or smoked paprika if peri peri sauce is not available. Red chilli powder: To add heat. Corn flour: To thicken the gravy. Water salt Tofu
See recipe card for quantities.
Why are we adding cornstarch to the vegetable stir- fry?
Cornstarch is an essential ingredient that is used in Chinese food. The curry is thickened with cornstarch. To avoid the creation of lumps, mix it with water to produce a slurry.
Instructions
Substitutions
Vegetables- I have used onions, bell peppers, cauliflower and baby corn but you can add tons of veggies to hot garlic sauce vegetable stir-fry. You can even add mushroom and tofu Tofu- Use normal tofu for your stir fries. Soft tofu does not work for this recipe. Healthier and lighter option like mushroom can be added to extra ounce of protein in your diet. Sauce- I have made a sweet and spicy sauce for a typical asian flavours. Feel free to add more spice or sweet according to your likings. Honey- Instead of honey, you can use brown sugar/coconut sugar /maple syrup.
Variations
You can make this hot garlic sauce vegetable stir-fry non-veg using you choice of meat. However, the cook time will definitely differ from the one mentioned above. The best option would be to cook the non-veg additions separately then add them to the vegetable stir-fry. You can opt from a range of oils. Sesame oil is good oil if you’re cooking Chinese dishes. But you can even add olive oil or butter to the hot garlic sauce vegetable stir-fry. If paneer doesn’t suit you or you are lactose-intolerant, then you can substitute it with mushrooms tofu and seitan. If you are non-vegetarian, then you can add eggs or meat.
Recipe Notes
If you add meat to the dish, your cook time will differ from this recipe. The best way to add non-veg to this vegetable stir-fry is to cook them beforehand then add it to the saucy vegetables. Make sure you let it sit on low flame for awhile for the sauce to seep into the slices of chicken/meat/beef/pork.
Storage
Freshly cooked Chinese-style curries thickened with cornstarch have the greatest flavour. The curry tends to get lumpy when refrigerated, and it doesn’t taste nice even after reheated. If you must cook this meal ahead of time, do so without the cornstarch and keep it refrigerated for up to 2 days. When you’re ready to serve, heat it thoroughly. Cook until the gravy thickens, then add the cornstarch slurry.
Serving Suggestions
I love to serve this medley of saucy vegetables with a layer of dribbled honey and chopped green onions. For a hearty meal, you can serve it with asian noodles or fried rice to make them crave more..
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