Mixed Vegetables in Hot Garlic Sauce (Indo Chinese Gravy)
Delicious, hot and spicy Mixed Vegetables in Hot Garlic Sauce. This Indo Chinese or Asian inspired spicy, sour and delicious gravy is made with loads of garlic and select condiments and tastes best when served with fried rice or noodles.
Servings 3 people
Ingredients
- 3 cups Mixed Vegetables (Mushrooms, Baby Corn, Onions, Capsicum) 1 cup is 250 ml measurement
- 3 tbsp Garlic (finely chopped) 1 tbsp is 15 ml measurement
- 1 tbsp Ginger (finely chopped)
- 1/4 cup Spring Onions (finely chopped)
- 2 nos. Green Chillies (finely chopped)
- 1 & 1/2 tsp Dark Soy Sauce 1 tsp is 5 ml measurement
- 1 tsp Green Chilli size
- 3 tbsp Sriracha Sauce
- 1 tbsp Tomato Ketchup
- 1/4 tsp Black Pepper Powder
- 2 tsp Cornflour
- 2 tbsp Oil Use any neutral oil
- 2 &1/2 cups Water Use 2 cups for cooking & 1/2 cup for cornflour slurry
- Salt to taste
Instructions
- Heat a wok or thick bottom kadhai / pan, add oil. Now add finely chopped garlic, ginger, green chilli and spring onions. Saute well until the ingredients have no raw smell.
- Now add the chopped mixed vegetables.
- Sprinkle salt to taste and black pepper powder. Saute for a couple of minutes until the vegetables have cooked slightly.
- Add the condiments - soy sauce, sriracha sauce, tomato ketchup and green chilli sauce. The sauces should coat the vegetables well.
- Now add water, allow it to reach a boil. (You can use stock instead of water)
- In the meanwhile, make a slurry using 2 tsps of cornflour with 1/2 cup of water. Mix well and add it to the gravy.
- The gravy would thicken. Check for seasoning and add extra if required. Ensure the flame is on medium heat.
- Once the gravy has thickened. Switch off the flame, add finely chopped spring onion greens and serve with fried rice or noodles.
Notes
- This gravy stays fresh in the refrigerator for couple of days. Can be reheated in the microwave.
- I have used 2 tsps of cornflour as we don't prefer very thick gravy. You can add extra if you like. Use lukewarm water to make the cornflour slurry. Always mix once before adding because the flour settles at the bottom.
- Ensure the heat is medium when adding the cornflour + water mixture.
- Use White pepper powder instead of black pepper powder, if you prefer.
- The quantities of condiments / sauces can be adjusted according to your preference.
- Do not add ginger garlic paste to such recipes. Finely chopped garlic and ginger is the best. The bite of these ingredients add to the flavor.