A vibrant mix of crunchy vegetables tossed in a fiery, garlicky sauce. This popular Indo-Chinese stir-fry is bursting with bold sweet, sour, and spicy flavors, and is ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
177cal
5gprotein
24gcarbs
8g
Ingredients
2 tbsp vegetable oil (or any neutral high-smoke point oil)
10 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (large, cut into 1-inch petals)
1 cup mixed bell peppers (red, green, and yellow, cut into 1-inch squares)
1 pcs carrot (medium, sliced thinly on a diagonal)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Vegetables in Hot Garlic Sauce with Steamed Basmati Rice
Fiber-rich veggies in aromatic hot garlic sauce with fluffy steamed rice. A quick, energy-giving meal!
This indo_chinese dish is perfect for lunch. With 438.95 calories and 9.82g of protein per serving, it's a low-fat, low-cholesterol, low-phosphorus option for your meal plan.
fat
baby corn
(halved lengthwise)
0.25 cup spring onion whites (chopped)
3 tbsp light soy sauce
2 tbsp red chili sauce (e.g., Sriracha or an Indo-Chinese brand)
1 tbsp rice vinegar
1 tsp sugar (to balance flavors)
0.5 tsp black pepper powder (freshly ground)
0.5 tsp salt (adjust as soy sauce is salty)
1 cup vegetable stock (or water)
2 tbsp cornstarch
0.25 cup water (cold, for cornstarch slurry)
0.25 cup spring onion greens (chopped, for garnish)
Instructions
1
Prepare the Sauce and Slurry
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, sugar, salt, and black pepper. This is your hot garlic sauce base. Set aside.
In another small bowl, mix the cornstarch with 1/4 cup of cold water until it's completely smooth and free of lumps. This is your slurry for thickening. Set aside.
2
Sauté Aromatics
Place a wok or a large, deep skillet over high heat. Add the vegetable oil and let it get very hot until it shimmers.
Add the minced garlic, minced ginger, and slit green chilies. Stir-fry continuously for about 30-45 seconds until they release a strong, fragrant aroma. Be careful not to burn the garlic.
3
Stir-Fry Vegetables
Add the spring onion whites and onion petals to the wok. Stir-fry for 1 minute until the onions are slightly translucent.
Add the harder vegetables: carrots, broccoli, and baby corn. Continue to stir-fry on high heat for 2-3 minutes. They should become tender-crisp.
Finally, add the mixed bell peppers and stir-fry for another 1-2 minutes. The goal is to keep all vegetables vibrant and crunchy.
4
Combine and Thicken
Pour the prepared sauce mixture and the vegetable stock into the wok with the vegetables. Stir well to combine and bring the mixture to a vigorous boil.
Give the cornstarch slurry a quick stir (as it may have settled), then slowly pour it into the boiling sauce while continuously stirring the contents of the wok.
Continue to cook and stir for 1-2 minutes. The sauce will thicken, turn glossy, and coat all the vegetables evenly.
5
Garnish and Serve
Turn off the heat. Stir in the chopped spring onion greens.
Serve immediately while hot with your choice of steamed jasmine rice, fried rice, or hakka noodles.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
