bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest, orange
add the 1 Tbsp of Black Pepper Sauce and the minced basil, and
vaporate.
Add remaining crushed black pepper, beef broth, liquid collected from
b>sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce
ogether the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in
Heat 1/2 tbsp oil in a wok or large frying pan over high heat. Stir-fry beef for 1-2 mins, until browned. Set aside. Add remaining oil and stir-fry beans and pepper for 2-3 mins, until tender. Add water chestnuts, onions, black bean sauce, soy sauce and dry sherry. Stir-fry for 1-2 mins, until heated through and sauce has thickened slightly. Return beef to pan and toss to coat.
Serve with steamed rice.
Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.
Use the small skinny Chilie pepper.
Combine the first 10
inutes.
Remove skins from pepper and cut peppers into strips
Note: This recipe calls for boneless thigh meat,
Coat beef in black bean sauce then chill for 10 mins. Heat oil in a wok or large frying pan over high heat, stir-fry beef for 2-3 mins, or until browned. Set aside. Add onion and bok choy and stir-fry for 2 mins. Return beef to pan with remaining vegetables. Reduce heat and stir-fry for 1-2 mins.
Meanwhile, cook noodles in boiling water for 2-3 mins, until tender. Drain and toss with flavor packet. Serve with beef stir-fry.
cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the
ith kosher salt and cracked black pepper.
Heat the oil and
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.
onion powder, cinnamon, white pepper, and black pepper and bring to a boil
Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
Remove from heat and stir in the fresh cilantro.
In a large bowl, mix chicken with sugar, fish sauce and ground black pepper to taste.
Heat oil in a wok over a high heat and stir-fry garlic until it begins to colour, then add chicken and stir-fry for 1 minute.
Add sauces and stir-fry for a further minute until chicken is just cooked.
To make dipping sauce, combine ingredients in a small bowl.
Serve chicken with lettuce, tomato, onion, rice and dipping sauce.
Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.
he coconut palm sugar, oyster sauce, soy sauce, and lime juice.
urn.
Add the blackbean sauce, and stir in 1 tablespoon