As you all know, Indo Chinese is one of the favorite cuisine in my house and I recently made a combination of Burnt Garlic Noodles with this delicious Vegetables in Chili and Garlic Sauce. The meal was a hit at home as everyone licked their bowls clean. I have already shared the recipe to make burnt garlic noodles. Here is the recipe to make Vegetables in chili garlic sauce.


All you need is

Sesame oil - 2 tbsp
Dry red chilies - 15-20
Garlic - 10-12 cloves
Onion - 2 ( cut into big squares )
Red, yellow and green bell peppers - half each ( cut into squares )
Broccoli - a small head ( cut into small florets )
Cauliflower - 1 cup ( cut into small florets )
Mushroom - 200 g ( cut into half )
Carrots - 1\2 cup ( cut into thin slices )
Soy sauce - 2 tbsp
Red chili sauce - 2 tbsp
Vinegar - 1 tbsp
Fish sauce - 1 tsp ( optional )
Tomato ketchup - 2 tbsp
MSG - 1 tsp
Salt to  taste
Cornflour - 3 tbsp
Spring onion greens - 1\2 cup ( finely chopped )


Method of preparation

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 cornflour in little water and add it to the wok.
Cook for 3-4 minutes, till the gravy thickens.
You can add a little more cornflour dissolved in water if you want a thicker gravy.
Garnish with spring onion greens.
Serve hot with fried rice or noodles.