Sautéed Mixed Vegetables in Garlic Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crisp vegetables bathed in a pungent garlic-chili sauce, perfect for a quick vegetable side or light meal. This chinese-inspired vegetarian ready in about 20 minutes blends mixed vegetables, vegetable oil, garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups mixed vegetables
• 2 tbsp vegetable oil
• 4 cloves garlic
• 1 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, add 4 minced garlic cloves and 1 tsp red pepper flakes, sautéing for 1 minute until garlic is golden.
2. Step 2: Add 2 cups mixed vegetables (carrots, broccoli, bell peppers, snap peas, cut into 1/2-inch pieces) and stir-fry for 5-7 minutes until crisp-tender.
3. Step 3: Stir in 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sugar; cook for 1 minute until vegetables are coated.
4. Step 4: Season with salt to taste and cook for an additional 30 seconds.
5. Step 5: Remove from heat and serve immediately.