This 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.
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.
Ingredients
- 2 tablespoons sesame oil
- 20 dried red chile peppers
- 12 clove
- 2 onions
- 1/2 green bell pepper
- broccoli a small head cut into small florets
- 1 cup cauliflower
- 200 grams mushrooms
- 1/2 cups carrots
- 2 tablespoons soy sauce
- 2 tablespoons chili sauce
- 1 tablespoon vinegar
- 1 teaspoon fish sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon MSG (umami seasoning)
- salt to taste
- 3 tablespoons corn flour
- 1/2 cups greens
Instructions
- 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.
- Keep aside.
- 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.
- Mix well.
- 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.
Notes
Recipe courtesy of whiskaffair.com
Photo courtesy of Francois Decaillet
