Indo-Chinese Chili Garlic Mixed Vegetables

10 Nov

A variety of vegetables go into this Indo-Chinese stir-fry recipe that’s great on the side with chapatis, noodles or fried rice. Chili garlic mixed vegetables is cooked on high heat (using the Chao technique, or so Wikipedia tells me), which retains the texture and color of the vegetables. The dish gets its zing – and its name – from the pre-made chili garlic sauce that’s added to it.

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Ingredients:

[Serves 4]

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Paneer (cottage cheese) – 100 grams
Boiled sweet corn – 100 grams
Tomatoes – 2
Capsicum (bell pepper) – 100 grams
Cauliflower – 100 grams
Beans – 100 grams
Onion – 1
Garlic – 2 cloves
Salt – to taste
Chili garlic sauce – 2 tablespoons: [I use Lee Kum Lee’s chili garlic sauce]
Tomato ketchup – 1 teaspoon: [I use Maggi tomato ketchup]
Oil – 1 tablespoon

How To Make Chili Garlic Mixed Vegetables:

Crush garlic. Chop onions into 1/2 inch cubes.

Cut beans and bell peppers into 1-inch sticks, and cauliflower into bite-sized florets.

Cut the paneer into 1/2 inch cubes, and each tomato into 16 pieces (cross-wise quarters from top to tip, then 4 slices horizontally).

If using frozen sweet corn, thaw it to room temperature.

Heat a tablespoon of oil in a skillet or kadhai. On high heat, add garlic and onions and fry till translucent. Tip in chopped beans and cauliflower florets.

Stir-fry for 5 minutes, then add chopped tomatoes and bell peppers.

Mix well. Add boiled sweet corn next.

Stir fry for another 5 minutes.

We’ve got all the vegetables nearly cooked by now – it’s time for the condiments.

Add to the pan two tablespoons of chili garlic sauce and a teaspoon of tomato ketchup.

Mix well and cook for 2 minutes, then add paneer cubes and salt to taste.

Combine everything together, then turn off the heat.

Chili garlic mixed vegetables, with fried rice.

Tips:

After adding paneer and salt, you’ll find that the vegetables start releasing some moisture. Do NOT extend cooking time to let the moisture evaporate – this will cause the vegetables to overcook and turn mushy, and we don’t want that. Instead, follow these tips to avoid soggy chili garlic mixed vegetables: add salt only towards the very end, and stir-fry on high heat throughout.

FAQ:

Q. Can I make chili garlic mixed vegetables vegan?

Yes. Replace the paneer with tofu. Or you can choose to leave it out altogether, and increase the quantities of other vegetables and corn instead.

Q. Is chili garlic sauce the same as Schezwan sauce?

No. Chili garlic sauce has a simpler flavor with a strong garlic and chili kick.

Q. Can I make this recipe ahead of time?

This dish tastes best right after cooking when the vegetables are still crisp. You can refrigerate for up to 2 days and reheat quickly in a hot pan or microwave, but you will lose some texture in the process.

Q. What can I serve with chili garlic mixed vegetables?

Chili garlic mixed vegetables pairs well with fried rice, noodles, steamed rice or chapatis.

Q. How do I keep the vegetables crisp in this dish?

Key factors: cook over high heat, avoid overcrowding the pan, and add salt only towards the end of cooking.

Originally published in November 2014. Updated in July 2026 with instruction refinements.

Related Recipes:

Try other recipes that also use a medley of vegetables and condiments: adzuki bean salad with pears and feta cheese, broccoli and red pepper with Indian spices, sabziwale rajma.

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