Veggies in Hot Garlic Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
116 kcal
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Course
Main Course
Veggies in Hot Garlic Sauce
Description
Veggies in Hot Garlic Sauce combines various fresh vegetables such as carrots, mushrooms, onions, bell peppers, and broccolini sautéed in sesame oil with minced garlic, fresh ginger, and red chilies for heat. The sauce mixes soy sauce, sambal oelek, vinegar, green chili, ketchup, pepper flakes, and brown sugar to balance spicy, savory, tangy, and sweet notes.
The cornstarch slurry thickens the sauce, allowing it to coat the vegetables well while maintaining their texture, with some crunch retained. The dish is finished with a garnish of chopped green onion and roasted crushed peanuts that add freshness and crunch contrasting the saucy vegetables. It’s prepared on the stovetop over medium-high heat for quick cooking.
Served over steamed rice or noodles, it works as a spicy, flavorful vegetarian option. The recipe allows flexibility to add other vegetables or protein like tofu or chickpeas. Nut-free versions are possible by omitting peanuts, maintaining a similar profile.
Omit peanuts for a nut-free version of this dish.Feel free to add other vegetables such as bok choy, bean sprouts, cauliflower, celery, or baby corn as preferred.Add cooked chickpeas or crisped tofu cubes to increase protein content.
Ingredients
- 2 teaspoons sesame oil
- 2 red chili peppers such as cayenne, use California red for less heat, or use 1/4 teaspoon pepper flakes, dried
- 6 cloves garlic minced
- 2 teaspoon ginger minced
- 1/2 cup carrot thinly sliced
- 1 cup mushroom thinly sliced
- 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 broccolini 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 or sriracha or Asian chile sauce or use Gochujang for variation
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon green chili such as serrano or Indian, finely minced
- 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 green onion chopped
- 2 tablespoons peanuts or cashews, crushed, roasted
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
- Omit peanuts for a nut-free version of this dish.
- Feel free to add other vegetables such as bok choy, bean sprouts, cauliflower, celery, or baby corn as preferred.
- Add cooked chickpeas or crisped tofu cubes to increase protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 698mg | 29% |
| Potassium | 478mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3574IU | 71% |
| Vitamin C | 81mg | 90% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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