Veggies in Hot Garlic Sauce

My personal favorite hot garlic sauce with lots of veggies. It’s an Indo-Chinese flavor vegetarian gravy dish. It takes absolutely no time to cook and yet so flavorful, perfect for lazy dinner nights!!

What is your favorite Indo-Chinese dish?

Veggies in Hot Garlic Sauce

Course: MainCuisine: Indian, fusion


Prep time


Cooking time




  • 1 cup broccoli florets

  • 1 red or yellow bell pepper diced

  • 2 carrots, sliced

  • 5 button mushrooms sliced

  • 1 can baby corns diced

  • 3 dried red chilies whole

  • 1/2 cup green onion whites

  • 8-10 garlic cloves finely chopped

  • 1 tbsp ginger paste

  • 1 tbsp oil

  • 2 tbsp corn starch

  • Salt as per taste

  • 1 tsp white pepper powder

  • 1.5 cups water

  • Chopped Cilantro, garnish

  • Chopped Green onion greens, garnish

  • Seasoning Sauce
  • 2 tbsp tamari or dark soy sauce

  • 1 tbsp low sodium soy sauce

  • 2 tbsp Sriracha

  • 2 tbsp chili garlic sauce (sambal Olek)

  • 1 tsp brown sugar

  • 1 tbsp Maggie ketchup

  • 1 tbsp rice vinegar


  • Mix all the ingredients of sauce in a bowl and keep it aside.
  • In another bowl add corn starch into 1/4 cup of water and make slurry and keep it aside.
  • Heat oil in a wok, add garlic, ginger and sauté for a few seconds before adding dry red chilies and green onion. Cook for 1 minute.
  • Add baby corn, carrots, broccoli and mushroom, and sauté for couple of minutes. Next, add diced bell pepper, sauté for about couple of minutes more.
  • Add the sauce mix, salt, pepper and stir fry for 2 minutes. Next, add water, and allow to simmer for about 2 minutes.
  • Add corn starch slurry to the boiling sauce, mix and cook till sauce thickens.
  • Garnish with chopped cilantro and chopped spring onion. Serve hot with rice or noodles.

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