Stir-Fried Veggies In Garlic Sauce Recipe

About this recipe

This classic Chinese-inspired stir-fried veggies in garlic sauce is a delightful medley of fresh, crunchy vegetables coated with a savory garlic-infused sauce. Perfect for a family lunch, this dish is loaded with vibrant colors and flavors, making it both nutritious and satisfying. The recipe is tailored for Indian households and uses easily available ingredients, ensuring a wholesome and enjoyable meal for everyone.

Ingredients

• 1 pc Broccoli
• 1 kg Bell Peppers
• 1 pc (approx. 500 g to 800 g) Cabbage
• - Shiitake Mushrooms
• 500Ml Habit Toasted Sesame Oil Cold Presses
• 80 g Soya Sauce
• - Rice Vinegar
• 100 g Cornflour
• 500 g Sugar
• 50 g Black Pepper Powder
• 100 g Hing Khoda
• 700 G Sams Garlic Chilly Sauce
• 1 bunch Spring Onion
• - Vegetable Stock Cubes

Instructions

1. 1. Prepare the veggies by washing, slicing, and shredding them as listed in the ingredients. Ensure uniform cuts for even cooking.
2. 2. In a small bowl, mix soy sauce, rice vinegar, sugar, black pepper powder, chili sauce, and cornstarch with the vegetable stock. Stir until the cornstarch is dissolved.
3. 3. Heat sesame oil in a large wok or pan over medium-high heat. Add hing (asafoetida) and sauté for a few seconds to release its aroma.
4. 4. Add broccoli, baby corn, bell peppers, cabbage, and mushrooms to the wok. Stir-fry for 5-7 minutes until the vegetables are tender yet crisp.
5. 5. Pour the prepared sauce into the wok and toss the vegetables to coat them evenly. Cook for another 2-3 minutes until the sauce thickens and clings to the veggies.
6. 6. Garnish with chopped spring onions and serve hot with steamed rice or noodles for a complete meal.