Chop all the veggies and keep them aside. In a small bowl, mix all the sauces and keep them ready. Similarly, make the cornstarch slurry by mixing cornstarch in cold water.

Heat oil in a wok or stir-fry pan. Add all the vegetables except red onions and stir-fry on high heat for 3 – 5 minutes. Keep them on one side longer to char the veggies.

Do not to overcook the vegetables. They should be tender yet crunchy.

At this point add ¼ teaspoon salt and ⅛ teaspoon black pepper. Mix well. Transfer to a plate and keep aside.

Heat oil in a wok or stir-fry pan ( I use the same pan used to stir fry veggies), add red onion, spring onion white, and sauté for 2 mins.

Stir in ginger, garlic, green chili and sauté until aromatic (few seconds).

Add all the sauces (soy sauce, chili sauce, vinegar), sugar, salt, and pepper. Sauté for a min.

Add 1 cup of water and bring it to a boil. (Add more water for more gravy)

Mix the cornstarch slurry and add to the boiling hot sauce. Keep stirring until the sauce thickens for at least 1-2 mins to make it lump-free.

Add in the sautéed veggies and simmer for 2-3 mins. Taste and adjust the flavors as you go along, adding more soy sauce, chili sauce, salt, or other seasonings as needed.

Garnish with spring onion greens. Homemade Vegetables in Hot Garlic Sauce is ready! Serve it warm with rice or noodles.