Chinese Style Vegetables In Hot Garlic Sauce Recipe

A medley of vegetables in a spicy and flavorsome garlic sauce, this Chinese-Style Vegetables In Hot Garlic Sauce is a sure-shot hit for quick and easy meals. Serve it with fried rice or noodles for a hearty meal.
Full Recipe - www.whiskaffai...
Ingredients
▢2 tablespoons sesame oil (or any other that you prefer)
▢2 tablespoons finely chopped garlic
▢1 cup onion (cut into 1 inch cubes)
▢2 teaspoons finely chopped ginger
▢1 cup diced mixed bell peppers
▢1 cup broccoli (cut into small florets)
▢1 cup cauliflower (cut into small florets)
▢7 ounces button mushroom (200 g, cut into half)
▢½ cup sliced carrots
▢2 tablespoons dark soy sauce
▢1 tablespoon hot sauce
▢1 tablespoon red chili paste
▢1 tablespoon white vinegar
▢1 teaspoon brown sugar
▢2 tablespoons tomato ketchup
▢1 teaspoon red pepper flakes
▢½ teaspoon salt
▢½ teaspoon black pepper powder
▢3 tablespoons cornstarch
▢½ cup chopped green onions
Instructions
Prepare the vegetables and gather all the ingredients.
Heat sesame oil in a wok over high heat.
When the oil is hot and shimmery, add chopped garlic and fry till lightly browned (8-10 seconds).
Add cubed onions and finely chopped ginger and saute for 30-40 seconds.
Now add all the vegetables to the wok and saute for a minute.
Add 4 cups of water to the wok and bring it to a boil.
Cook for 2 minutes.
Add dark soy sauce, hot sauce, red chili paste, white vinegar, brown sugar, tomato ketchup, red pepper flakes, salt, and black pepper powder and mix well.
Stir together cornstarch in ¼ cup water and add the slurry to the wok. Cook for 3-4 minutes until the gravy thickens.
Check for salt and pepper and add more if needed.
You can add more hot sauce if you like spicier gravy.
If you like thicker gravy, then add some more cornstarch slurry and cook for another 2-3 minutes.
Garnish with chopped green onions. Serve hot with fried rice or noodles.
Notes
You can add cooked eggs, chicken, pork, shrimp, fish, or beef to the same sauce for a non-vegetarian version.

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