If you’re looking for a dish that combines vibrant colors, rich flavor, and high nutritional value, mixed vegetables in sauce is the perfect choice for your table. This recipe blends fresh, crunchy vegetables with a glossy sauce that balances sweet, spicy, and tangy flavors—creating a light yet satisfying meal.
Cooking Time
40 minutes
Serves
5 people
Ingredients
2 tbsp sesame oil
2 tbsp garlic (minced)
1 cup onion (diced)
2 tsp ginger (minced)
1 cup bell peppers (mixed colors, cubed)
1 cup broccoli florets
1 cup cauliflower florets
200 g mushrooms (halved)
½ cup carrots (sliced)
For the sauce:
2 tbsp dark soy sauce
1 tbsp hot sauce
1 tbsp chili paste
1 tbsp white vinegar
1 tsp brown sugar
2 tbsp ketchup
1 tsp red chili flakes
½ tsp salt
½ tsp black pepper
3 tbsp cornstarch (dissolved in ¼ cup water)
For garnish:
½ cup spring onions (chopped)
Method
Heat sesame oil in a wok or deep pan over high heat.
Add minced garlic and stir for 8–10 seconds until lightly golden.
Add onion and ginger, sauté for 30–40 seconds.
Add all vegetables and stir for 1 minute.
Pour in 4 cups of water and bring to a boil, then cook for 2 minutes.
Add soy sauce, hot sauce, chili paste, vinegar, sugar, ketchup, chili flakes, salt, and black pepper. Stir well.
Add the dissolved cornstarch mixture and cook for 3–4 minutes until the sauce thickens.
Adjust seasoning and add more chili if desired.
For a thicker sauce, add a little more cornstarch mixture and cook for another 2–3 minutes.
Garnish with spring onions and serve hot with fried rice or noodles.
Tip
This dish is highly customizable—you can add tofu, chicken, or shrimp for extra protein while keeping it healthy and balanced.
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