Veggies in Hot Garlic Sauce

Ingredients:

  • 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

For the sauce:

  • 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

For thickening:

  • 1 tablespoon cornstarch mixed in 1 1/2 cups of water

For topping:

  • 2 tablespoons chopped green onion

  • 2 tablespoons crushed roasted peanuts or cashews

Instructions:

  • Heat the sesame oil in a large skillet over medium high heat.

  • Add the garlic and red chilies and cook until the garlic is starting to turn golden on some edges.

  • Then add in the ginger, carrots, and mushroom and cook until the mushroom is starting to get golden on some of the edges.

  • Add the onion, bell peppers, other vegetables (1/2 to 1 cup) if you're planning to use and salt and toss well.

  • Cook for another 1-2 minutes. Then add all of the sauce ingredients and mix really well. Bring to a good boil.

  • Mix the cornstarch in the water and then add that to the skillet and bring to a boil.

  • Let the sauce to start to simmer evenly and thicken a little bit.

  • You can add more water at this point if you want it saucier. About 1/2- 1 cup more then continue to cook to thicken it for another minute or 2.

  • Then switch off heat. Taste and adjust salt and flavor carefully

  • Top with green onions and roasted peanuts and serve over rice or noodles.

    Notes

  • For nut-free, just omit the peanuts.

  • You can add any variety of vegetables such as bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn or whatever you like.

  • Add a cup of cooked chickpeas or cubed crisped tofu for added protein