Best Chinese Black Pepper Sauce
This Chinese Black Pepper Sauce is one of my favorite hacks for preparing stir-fries throughout the week. It only takes 15 minutes to make and you can keep it in your fridge for up to one week. It goes great with meat, fish, vegetables, and rice.
Ingredients
- 1 cup chicken stock (or water)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or substitute Sherry)
- 2 teaspoons ground black pepper (plus more if you like it spicier)
- ½ teaspoon sugar
- 2 teaspoons cornstarch
- 2 tablespoons oil
- 1 tablespoon garlic (minced)
- 2 teaspoons ginger (minced)
- 1 small onion (chopped)
Instructions
- In a small bowl, mix together the chicken stock, oyster sauce, soy sauce, Shaoxing wine, black pepper, sugar, and cornstarch. Set aside.
- Heat two tablespoons of oil in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the onions and continue cooking for 3-4 minutes until they are translucent.
- Give the sauce mixture a mix, then stir it into the pan. Once it starts bubbling, turn off the heat and let it sit on the stove for three minutes to let the flavors meld. At this point, you can use it immediately for stir-fries or drizzle it over steak, pork chops, and chicken. It will last for up to one week in the fridge.
Notes
For using in stir-fries, simply add a few tablespoons to the meat and vegetables about 1 minute before the stir-fry is done. For some inspiration, check out my black pepper fish and black pepper shrimp recipes.
Nutrition
Calories: 230kcalCarbohydrates: 16gProtein: 5gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 4mgSodium: 1169mgPotassium: 259mgFiber: 1gSugar: 5gVitamin A: 16IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!