Vegetables in Hot Garlic Sauce

Name: Vegetables in Hot Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 2 cup oil for deep frying; 1 pcs bell pepper (large, cubed); 150 g broccoli (cut into florets); 150 g cauliflower (cut into florets); 1 pcs carrot (medium, sliced diagonally); 1 pcs onion (medium, cubed); 10 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit lengthwise); 3 pcs dried red chili; 2 tbsp soy sauce; 1 tbsp red chili sauce; 2 tbsp tomato ketchup; 1 tsp vinegar; 1 tsp sugar; 4 tbsp corn flour; 3 tbsp all-purpose flour; 1 pinch salt; 1 pinch black pepper; 5 tbsp water (for batter); 2 pcs spring onion (chopped, greens for garnish)

RATING

4.6/5(135)

TASTE SCORE

8/10

Crispy, colorful vegetables tossed in a fiery, aromatic garlic sauce with a perfect balance of sweet, spicy, and tangy notes. This Indo-Chinese street-food favorite comes together in under 30 minutes and pairs beautifully with fried rice or hakka noodles.

PREP

15m

COOK

15m

SERVES

1 KATORI

250 cal

SERVINGS

METHOD · 8 STEPS

prep · ~2 min
Prepare the batter.
In a mixing bowl, combine 3 tbsp all-purpose flour, 2 tbsp corn flour, a pinch of salt, and a pinch of black pepper. Add 5 tbsp water gradually, whisking to form a smooth, lump-free batter with coating consistency.
TIPThe batter should coat the back of a spoon. If too thick, add a teaspoon of water at a time.
fry · ~10 min
Fry the vegetables.
1.Heat 2 cups oil in a wok over high heat until shimmering (350°F/175°C).
2.Dip cauliflower, broccoli, carrot, bell pepper, and onion pieces in batter, letting excess drip off.
3.Fry in batches for 2-3 minutes until light golden and crisp. Do not overcrowd the wok.
4.Remove with a slotted spoon and drain on paper towels.
TIPKeep the oil hot. Dropping temperature makes vegetables soggy.
mix · ~1 min
Make the corn flour slurry.
In a small bowl, mix 2 tbsp corn flour with 5 tbsp water until smooth. Set aside.
saute · ~1 min
Build the garlic base.
1.Heat 2 tbsp oil in a clean wok over high heat.
2.Add chopped garlic, ginger, green chilies, and dried red chilies.
3.Stir-fry for 30-40 seconds until garlic turns light golden and fragrant.
TIPDo not burn the garlic — it turns bitter. Keep the heat high but keep stirring.
saute · ~1 min
Add the sauces and bring to a boil.
1.Pour in soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar.
2.Add a pinch of salt and stir well.
3.Cook for 30 seconds until the sauce bubbles and turns glossy.
simmer · ~1 min
Thicken the sauce.
1.Pour the corn flour slurry into the wok while continuously stirring.
2.Simmer for 1 minute until the sauce thickens and coats the back of a spoon.
TIPStir vigorously when adding the slurry to prevent lumps.
mix · ~1 min
Toss the fried vegetables in the sauce.
1.Add all the fried vegetables to the wok.
2.Toss quickly on high heat for 30 seconds, coating every piece evenly with the sauce.
TIPWork fast — the vegetables should stay crisp and not get soggy.
garnish
Garnish with spring onion greens and serve immediately.
Transfer to a serving plate and top with chopped spring onion greens for freshness and crunch.
TIPServe within 5 minutes for maximum crispiness.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the oil temperature at 350°F to ensure the batter crisps quickly without absorbing excess oil.
2
Pat vegetables dry before battering to help the coating adhere better and prevent splattering.
3
Fry in small batches so the oil temperature doesn't drop, which leads to soggy vegetables.
4
Stir-fry the garlic just until light golden — burnt garlic turns bitter and ruins the sauce.
5
Pour the corn flour slurry slowly while stirring constantly to avoid lumps in the sauce.
6
Toss the fried vegetables in the sauce on high heat for no more than 30 seconds to keep them crunchy.
7
Serve immediately after garnishing — the vegetables lose their crispness within minutes.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip deep-frying and instead toss the batter-coated vegetables in a hot air fryer at 400°F for 10-12 minutes, shaking halfway. This reduces oil significantly while still achieving a crispy texture.

high protein

High-protein

Add 200g of fried paneer cubes or pre-cooked chicken chunks along with the vegetables for a more substantial meal that's higher in protein.

vegan

Vegan

The recipe is already vegan — simply ensure your red chili sauce and soy sauce are vegan-friendly (some brands add honey or other non-vegan ingredients).

jain

Jain

Omit onion, garlic, and ginger. Use asafoetida (hing) for a garlic-like aroma, and substitute green chilies with a pinch of black pepper. This follows Jain dietary restrictions while retaining heat.

mushroom and baby corn

Mushroom-and-baby-corn

Swap half of the cauliflower and broccoli with sliced mushrooms and baby corn for a different texture profile that pairs beautifully with the garlic sauce.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Vitamin C from Broccoli

Broccoli and bell peppers are excellent sources of vitamin C, supporting immune health and collagen production.

✓

Fiber from Cauliflower and Carrots

Cauliflower and carrots provide dietary fiber that aids digestion and helps maintain a healthy gut.

✓

Low in Saturated Fat

When the oil is drained well after frying, this dish provides far less saturated fat than many restaurant versions, especially compared to meat-based Indo-Chinese dishes.

✓