Vegetables in Chinese Chili Garlic Sauce
Vegetables in Chinese Chili Garlic Sauce recipe is simple yet versatile and is a vegan and gluten-free entree with minimum cooking and lots of flavor boosts. Serve over rice or noodles.
dried red chile peppers
green bell pepper
a small head cut into small florets
Soak the dry red chilies in warm water for 10 – 15 minutes.
Drain the water and blend the chilies in a blender to make a paste.
Heat sesame oil in a wok.
Add garlic and fry till lightly browned.
Add onions and saute for a minute.
Add all the vegetables and saute for a minute.
Add water in the wok till it cover the vegetables.
Let the water come to a boil.
Add soy sauce, red chili sauce, vinegar, fish sauce, tomato ketchup and dry red chili paste.
Add MSG and salt to taste.
Dissolve the corn flour in little water and add it to the wok.
Cook for 3-4 minutes, till the gravy thickens.
You can add a little more corn flour dissolved in water if you want a thicker gravy.
Garnish with spring onion greens.
Serve hot with fried rice or noodles.
Recipe courtesy of whiskaffair.com
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