Vegetables In Chinese Chilli Garlic Sauce Recipe

Try this restaurant-style dish that will accentuate any regular meal.
Cook Time: 45 minutes

Difficulty: Medium
Serves: 3-4 people


2 tbsp sesame oil
15-20 dry red chillies
10-12 cloves garlic
2 onion cut into big squares
½ cup red, yellow and green bell peppers, cut into squares
1 broccoli, cut into small florets
1 cup cauliflower, cut into small florets
200 g mushroom, cut into half
½ cup carrots cut into thin slices
2 tbsp soy sauce (Available at Foodhall) 
2 tbsp red chilli sauce (Available at Foodhall) 
1 tbsp vinegar
1 tsp fish sauce (Available at Foodhall) 
2 tbsp tomato ketchup
3 tbsp cornflour
½ cup spring onion greens, finely chopped
Salt to taste


  1. Soak the dry red chillies in warm water for 10 minutes. Drain the water and blend the chillies in a blender to make a paste. Keep aside.
  2. Heat sesame oil in a wok. Add garlic and fry till they begin to brown. Add onions and sauce for a minute.
    Add all the vegetables and sauté for a minute. Add water in the wok (it should cover the vegetables). let the water come to a boil.
  3. Add soy sauce, red chilli sauce, vinegar, fish sauce, tomato ketchup and dry red chilli paste. Season it with salt and mix well.
  4. Dissolve the cornflour in little water and add it to the wok. Cook for 30 minutes, till the gravy thickens.
  5. You can add a little more cornflour dissolved in water if you want a thicker gravy.
  6. Garnish with spring onion greens. Serve hot with fried rice or noodles.