How to make Singapore Sweet Garlic Vegetables -

Mixed vegetables with garlic in a sweet and sour sauce.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Garlic (लहसुन), Vegetables

Cuisine : Singaporean

Course : Main Course Vegetarian

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For more recipes related to Singapore Sweet Garlic Vegetables checkout Garlic Tendli, Lasooni Palak, Garlic Corn Mashed Potatoes, Hara Lehsun aur Aloo ki Sabzi . You can also find more Main Course Vegetarian recipes like Root Vegetables Medley Mirchi Ka Salan Tendlya Butti Dhansak

Singapore Sweet Garlic Vegetables

Singapore Sweet Garlic Vegetables Recipe Card


Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of  Malaysian, Chinese, Indonesian, Indian, Western,  Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Singapore Sweet Garlic Vegetables Recipe

  • Garlic finely chopped 12-14 cloves

  • Vegetables quartered 6

  • French beans cut diagonally into 1 inch pieces 4-6

  • Chinese cabbage cut into 1 inch pieces 1/4 small

  • Green capsicum cut into 1 inch pieces 1 small

  • Red capsicum cut into 1 inch pieces 1/2 small

  • Yellow capsicum cut into 1 inch pieces 1/2 small

  • Cornflour/ corn starch 2 1/2 tablespoons

  • Red chilli paste 1 teaspoon

  • Tomato sauce 2 tablespoons

  • MSG 1/4 teaspoon

  • Sugar 3 tablespoons

  • Salt to taste

  • Vegetable stock 2 cups

  • Oil 4 tablespoons

  • Dried red chillies halved 2

  • Vinegar 1 tablespoon

  • Sesame oil (til oil) 1 tablespoon


Step 1

Mix cornflour in one cup of water. Mix red chilli paste, tomato sauce, MSG, sugar and salt in one cup of vegetable stock.

Step 2

Heat oil in a pan, add broken red chillies and garlic and stir-fry for half a minute. Add mushrooms and French beans and stir-fry for a minute.

Step 3

Add Chinese cabbage and stir in the sauce and spice mix and the remaining vegetable stock.

Step 4

Cook for four to five minutes and stir in the cornflour mixture.

Step 5

Add all the capsicums and continue to cook for two to three minutes or until the sauce starts to thicken and coats the vegetables well. Stir in the vinegar, sesame oil and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.