What is vegetable hot garlic sauce?
The tone and flavors of the vegetables in hot garlic sauce are inspired by Indian – Chinese fusion cuisine, with garlic and red chili being the primary tastemakers. It is an excellent choice if you’re looking for a one-pot, vegan meal that packs a lot of fresh vegetables.
The Hot Garlic Sauce
The best part of this takeaway-style recipe is undoubtedly the hot garlic sauce. It is finger-licking good. It is so satisfying to dig into it and take a mouthful of pure, oriental bliss. Did I tell you that hot garlic sauce can be easily customized? Yes, you can make it more spicy or garlicky as per your liking. The spicy garlic sauce is quite a multi-purpose one. From vegetables to fried chicken, anything tastes good with it. Ingredients For Hot garlic Sauce
Watch Video
How To Make
Chop Vegetables: Wash, clean, and chop a choice of vegetables into bite-size pieces (you can use bok choy, carrot, bean sprouts, broccoli, bell peppers, wild mushrooms, tofu, or whatever you like). Aromatics: Peel and finely chop garlic – this is the dish’s star – add a little more quantity than usual for a stronger flavor. Similarly, finely chop ginger and celery as well. Prepare Sauce Mix: Combine brown sugar, red chili flakes, soy sauce, and sriracha sauce. Mix nicely and keep aside till required. Cornflour Paste: Mix cornflour in water in a small bowl to form a thick paste/slurry and set aside. Cornflour paste is commonly used as a thickening agent in Indian – Chinese recipes. Tip: Keep all your ingredients ready because one must operate fast while cooking this dish to get a perfect stir-fry without undercooking or burning the ingredients. Stir-Fry Vegetables: Add oil to your favorite Chinese wok and wait until it gets hot. Now add in all the vegetables and stir fry on high heat. Make sure not to cook vegetables for too long. Transfer to a plate and use the same pan for making hot garlic sauce. Prepare Gravy: To the same wok, add sesame oil and wait till it gets hot. Add finely chopped garlic, ginger, celery, and whole red chilies. Toss well, taking good care not to burn them – they should be golden brown but not burnt. Add the spring onion whites or regular onions and toss through till fragrant. Next, add the vinegar and the sauce mix prepared in step 3. Stir to combine. Add vegetable stock or lukewarm water, followed by the cornflour paste prepared in step 4. Season with salt to taste. Gently stir to avoid the formation of any lumps. Once the sauce reaches a sweet corn-soup like consistency, add the stir-fried vegetables and cook for 3 – 5 minutes. Turn off the heat.
Serving Suggestion
Serve vegetable hot garlic sauce warm with fried rice or chili garlic noodles. You can serve it with jasmine rice or plain basmati rice as well.
More Indian-Chinese Recipes
Veg Manchurian Gravy Honey Chilli Potato Gobi Manchurian Veg Spring Roll Chilli Mushroom Chilli Paneer Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
