Veggies in Hot Garlic Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan stir-fry of vegetables in a spicy, garlicky sauce inspired by Indo-Chinese takeout. Served with rice, this is a quick, flavorful meal that can be made gluten-free and nut-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons sesame oil
- 2 dried red chilis (such as cayenne, use California red for less heat, or use 1/4 teaspoon pepper flakes )
- 6 cloves garlic minced
- 2 teaspoon minced ginger
- 1/2 cup thinly sliced carrots
- 1 cup thinly sliced mushroom
- 1 cup onion (chopped into 1-inch slices )
- 1/2 green bell pepper chopped into 1 inch slices
- 1/2 to 1 red bell pepper, chopped into 1 inch slices
- 1/2 cup brocollini or thinly sliced green beans
- 1/4 teaspoon salt
- 3 tablespoons soy sauce (or use tamari for gluten-free )
- 1 tablespoon sambal oelek, sriracha or Asian chile sauce or use Gochujang for variation
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon finely minced green chili (such as serrano or Indian )
- 2 tablespoons ketchup
- 1/2 teaspoon pepper flakes
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch mixed in 1 1/2 cups of water
- 2 tablespoons chopped green onion
- 2 tablespoons crushed roasted peanuts (or cashews )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 982mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 375mg
- Calcium
- 36mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 982MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.