Chinese Vegetables in Hot Garlic Sauce: Chinese cooking is almost synonymous with hot garlic sauce. Here, the sauce joins hands with baby corn and other interesting vegetables to provide an enjoyable dining experience.

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Makes 4 servings


1 cup cauliflower florets , parboiled
1/2 cup sliced capsicum
1/2 cup sliced baby corn , parboiled
1/4 cup diagonally cut and blanched french beans
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup tomato puree
2 tsp cornflour mixed with 1 cup of water
a pinch of sugar (optional)
2 tbsp oil
salt to taste

Method To Make Chinese Vegetables in Hot Garlic Sauce

  1. Heat the oil in a wok of frying pan on a high flame. Add the ginger, garlic and green chillies and stir-fry over a high flame for a few seconds.
  2. Add the vegetables and sauté for a few minutes.
  3. Add the tomato purée, cornflour paste, sugar and salt and simmer for a few minutes.
  4. Chinese Vegetables in Hot Garlic Sauce is ready. Serve hot.

Nutrition Value

Nutrient values per serving

Energy 107 cal
Protein 1.7 g
Carbohydrates 8.5 g
Fiber 1.9 g
Fat 7.7 g
Cholesterol 0 mg
Vitamin A 169.9 mcg
Vitamin B1 0.1 mg
Vitamin B2 0.1 mg
Vitamin B3 0.5 mg
Vitamin C 25.4 mg
Folic Acid 18.8 mcg
Calcium 22.4 mg
Iron 0.7 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 13.5 mg
Potassium 97.3 mg
Zinc 0.2 mg