Easy and lip-smacking Vegetables in Chili Garlic Sauce is absolutely similar to the famous Asian Huy Fong spicy sauce. Its garlicky and spicy made from scratch at home with the same comforting taste and no preservatives.
Course Main Course
Cuisine Chinese
Keyword chili garlic sauce recipe, chili garlic sauce stir fry, how to make vegetables in chili garlic sauce, vegan chili garlic sauce
In a blender or food processor combine all the ingredients for the sauce and blend it smooth. Keep it aside.
Heat oil in a nonstick pan/wok and add sesame seeds and basil leaves.
Add leeks and red onions and sauté well for a minute.
Add bell peppers and French beans/green beans and cook covered for 1-2 minutes.
Now add rest of the vegetables, sauté well and cook covered for 2 minutes.
Add the prepared chili garlic sauce and water to the sautéed vegetables and mix well. Cook covered for 4 minutes.
Turn off the flame and serve hot with steamed rice/brown rice.
Notes
This chili garlic sauce can be refrigerated in an air tight glass container for 2-3 weeks and used as and when desired.
This sauce can be used in the entrée to stir fry or as dipping sauce to compliment any appetizers.
Vegetables in chili garlic sauce entrée tastes best when served immediately. You may refrigerate the leftovers to be used the next day. Warm it well before serving.
You may include tofu in this entrée recipe if desired. After adding sesame seeds and basil to the hot oil sauté chopped tofu until golden in color and then follow the rest of the steps by adding vegetables in the explained sequence.