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Vegetable in Hot Sauce

Best Drop
This is one of the most liked vegetarian Indo Chinese dishes; which goes extremely well with steamed rice or noodles. It’s a great combination of sweet, spicy and sour taste. The level of heat can be adjusted as per one’s preference. Let veggies be crunchy and enjoy the magic of flavors.
Prep Time 15 mins
Cook Time 20 mins
Course Soup
Cuisine Chinese, Indian
Servings 2


  • 8-10 nos Florets of Cauliflowers
  • 1 no Medium Carrot (Cut into Cubes)
  • 8-10 nos Button Mushroom (Cut into 4)
  • 8-10 nos Florets of Broccoli (Blanched)
  • 1/4 cup Mix Bell Peppers
  • 1 no Large Onion (Cut into Cubes)
  • 1 tbsp Garlic (Sliced)
  • 2 nos Whole Dry Red Chillies
  • 1 no Star Anise
  • 1 tbsp Chili Garlic Paste
  • 1 tbsp Soy Sauce
  • 2 tbsp Red Chili Sauce
  • 2 tbsp Tomato Ketchup
  • 1/4 tsp MSG
  • 1/4 tsp Crushed Black Pepper
  • Salt to Taste
  • 1 tbsp Cornflour
  • Best Drop Lite Oil For Cooking
  • Green Spring Onion for Garnish


  • Heat oil in a pan or a wok. Tip in the garlic, star anise and dry red chili. Sauté for a minute and then add chili garlic paste. Sauté until raw smell goes off.
  • Add cauliflower and carrot. Cook for about 2 minutes and then add mushrooms and onion. Let it cook on high flames for 2-3minutes.
  • Add soy sauce, ketchup and chili sauce. Sautéfor about a minute and then hot water. Bring it to a boil.
  • Season the gravy with salt, crushed black pepper and MSG. Now add bell peppers and broccoli. Cook for about 2 minutes and bring the sauce to a boil.
  • Add cornflour slurry and stir continuously. The sauce will become thick. Vegetables are ready, serve hot with rice or noodles.


Keyword hot sauce, soup, vegetable