Hot Garlic Sauce is one of the most loved gravies in Indo-Chinese cuisine. The flavor profile is bold — garlic is the star, supported by soy sauce, chili paste, vinegar, and ketchup to create a balance of heat, tang, and mild sweetness.
This dish uses a mix of colorful vegetables such as bell peppers, carrots, broccoli, mushrooms, and cauliflower, all stir-fried quickly over high heat to retain their crunch and freshness. The sauce is thickened with cornstarch, giving it a glossy texture that coats the vegetables beautifully.
It is typically served with fried rice, noodles, or even steamed rice. The spicy, garlicky gravy makes it a crowd-pleaser at parties and also a comforting weekday dinner. The recipe is also highly adaptable—you can add tofu, baby corn, or paneer for extra protein, or make it fully vegan by checking your sauces.
Heat Oil:
Heat sesame oil in a wok or deep pan over high heat until hot and shimmery.
Sauté Aromatics:
Add chopped garlic and fry until lightly browned. Add cubed onions and ginger, and sauté for 30–40 seconds.
Cook Vegetables:
Add all vegetables (bell peppers, broccoli, cauliflower, mushrooms, carrots) and stir-fry for 1 minute on high heat.
Add Water & Simmer:
Pour in 4 cups water, bring to a boil, and cook for 2 minutes.
Make the Sauce:
Add soy sauce, hot sauce, red chili paste, vinegar, brown sugar, ketchup, red pepper flakes, salt, and black pepper. Mix well.
Thicken:
Stir in the prepared cornstarch slurry. Cook for 3–4 minutes until the sauce thickens and becomes glossy.
Finish & Serve:
Adjust seasoning to taste. Garnish with chopped green onions and serve hot with fried rice or noodles.
Tips and Tricks
- High heat stir-fry – Cooking vegetables quickly over high heat retains crunch and color.
- Adjust spice – Increase or reduce chili paste and red pepper flakes depending on heat preference.
- Thicker gravy – For a dry-style dish, reduce water to 2 cups; for a saucier version, keep as is.
- Protein boost – Add tofu, paneer, or baby corn for a heartier version.
- Restaurant-style shine – Always add cornstarch slurry at the end to get the glossy, silky texture.
Frequently Asked Questions
Yes, but vegetables may lose crunch. For best results, prepare the sauce in advance and stir-fry vegetables just before serving.
Yes, if you ensure that the sauces (especially soy and hot sauce) are vegan-certified.
Yes, though sesame oil gives an authentic Indo-Chinese flavor. Sunflower or vegetable oil works too.
It pairs best with veg fried rice, Hakka noodles, or steamed jasmine rice.
