Stir Fry Vegetables in Hot Garlic Sauce

Prep Time:





  • ¼ red onion, diced
  • ½ carrot, sliced
  • 5 to 6 shiitake mushrooms
  • 2 tbsp Cilantro stems, chopped
  • 2 cloves garlic, minced
  • ½ tbsp ginger, grated
  • ¼ green zucchini, diced
  • ¼ yellow bell pepper, diced
  • ¼ red bell pepper, diced
  • 2 green onions, sliced on an angle

For the sauce:

  • 3 hot red chilies/ hot finger peppers
  • 5 cloves garlic, grated
  • 1 pc star anise
  • 1 tbsp white wine vinegar
  • 2 tbsp soy sauce or tamari
  • 1 tbsp brown sugar
  • ¼ cup sriracha or chili sauce (or as per liking)
  • 1 tsp red pepper flakes (optional)
  • 2 tsp sesame oil
  • ½ to 1 cup water
  • 2 cups rice (Basmati or long grain)
  • 2.75 cups water
  • Salt
  • Cooking oil


1. Dice all the vegetables, minced garlic, grate ginger, and chop cilantro stems and green onions.

2. Prepare the sauce. (Method given below)

3. In a wok, heat 2 tbsp cooking oil. (**If using meat or shrimp, sear it in the work first to cook it completely. Take it out on a plate and use the same wok for the rest of the cooking.) Add grated ginger, minced garlic, onions, carrots, mushrooms, and cilantro stems. Saute on high heat for 3 minutes.

4. Next, add bell peppers and zucchini. Saute for 2 more minutes. (**Add cooked meat now)

5. Next, add ¼ cup sauce. Saute on high heat for a minute or two. Turn the heat off. Taste and then season with salt as per requirement. Sometimes soy sauce or tamari tends to be salty.

6. Garnish with green onions and serve with steamed rice.

For fluffy basmati rice:

1. Rinse and soak the rice grains for 20 minutes.

2. In a pot, add soaked rice grains and water. Bring it to a boil.

3. As soon as it starts to boil, turn the heat down to low and cover with a lid.

4. Cook for 7 to 8 minutes. Turn the heat off. Let it steam for another 3 minutes.

5. Fluff the cooked rice with a fork and serve hot.

Method for sauce:

1. Blend garlic cloves and hot finger peppers to form a smooth paste.

2. Heat 1 tbsp cooking oil in a clean pot. Add garlic and chili paste, chili flakes (optional), star anise, and vinegar. Saute for a couple of minutes on low heat. Be careful not to burn the garlic.

3. Next add soy sauce, sriracha sauce, brown sugar, and water. Cover with a lid and cook the sauce for 5 minutes on low heat.

4. Turn the heat off and add sesame oil.

5. Cool the sauce down completely. Store it in a clean glass jar. It will hold in the fridge for 2 weeks.