Black pepper stir fry sauce

Black pepper stir fry sauce

This is one of my current favourites. I’ve become a bit addicted… I got through a whole pepper grinder’s worth of black pepper corns in a scarily short amount of time. Totally worth it though! If you’re a pepper fiend like me, I would definitely recommend buying pepper corns in bulk, rather than forking out repeatedly for individual grinders.

This Asian-inspired sauce is really easy to make and goes brilliantly with strips of chicken or beef, or with lots of chopped veggies. Happy grinding!

Black pepper beef (6)

Ingredients (serves 2)
– 200g beef or chicken strips for stir frying (optional)
– 1 each red and green peppers, cut into long slices
– 1 white onion, peeled and cut into half-moon slices
– whole black pepper corns in a grinder
– 2 garlic cloves, peeled and finely chopped
– 3 tablespoons oyster sauce
– 1 tablespoon dark sweet soy sauce (kecap manis) – or light soy sauce with a pinch of brown sugar in it
– brown rice or cauliflower rice to serve

Black pepper beef (1)

Method
1. Add the chopped garlic to the chicken or beef and then grind black pepper over the meat. The amount is sort of up to you. I find it hard to say “a teaspoon of freshly ground black pepper” because it’s almost impossible to neatly grind into a teaspoon to see the amount! Basically, I make sure the meat has a generous coating of black pepper and garlic. (Skip this step if you want a meat free meal.)
Black pepper beef (5)
2. Heat a little oil in a wok or large frying pan. Sear the meat for 2-3 minutes then add the onions and peppers. Stir well for a few minutes until the onion has softened.
3. Stir in the oyster sauce and soy sauce, and another generous grating of black pepper.
4. Taste. Adjust to your preference by adding more of the sauces as desired. Or more pepper!!
5. Serve immediately with brown rice or cauliflower rice

Black pepper beef (4)

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Garlic and peanut crusted chicken with sweet chilli vegetables

Garlic and peanut crusted chicken with sweet chilli vegetables

Peanut chicken and sweet chilli veg (1)

This is a really tasty way to eat your chicken and vegetables! The chicken stays moist in its peanut coating, and the vegetables are so delicious!

It’s also really filling – we didn’t need rice/noodles etc with it. Enjoy!

Peanut chicken and sweet chilli veg (6)

Ingredients (serves 2)
– 3 garlic cloves
– 200g unsalted peanuts
– 2 chicken breasts
– 50g plain flour
– 1 egg, beaten
– half a courgette
– half a red pepper
– quarter head of white cabbage, shredded
– one carrot
– one small onion
– one cauliflower stem (optional)
– four tablespoons sweet chilli sauce
– 1 tablespoon soy sauce
– 1 teaspoon rice wine

Peanut chicken and sweet chilli veg (7)

Method
1. Preheat the oven to 190°C.
2. Put the peanuts and garlic in a food processor and pulse until in small pieces.
3. Set up your station for coating the chicken – one of flour, one of beaten egg and one of the peanut/garlic pieces (put a quarter of this to one side for the vegetables later).Peanut chicken and sweet chilli veg (2)
4. Dip the chicken breasts in the flour, then the egg, then coat in the peanuts. Place on a rack over a baking tray and cook for 30 minutes.
Peanut chicken and sweet chilli veg (3)

5. Prepare your vegetables. If you have a spiralizer, then use the ribbon setting for the courgette, carrot, onion and cauliflower stem (chop the pepper and cabbage into small pieces). If not, use a vegetable peeler to make courgette and carrot ribbons, and thinly slice the onion, cabbage, pepper and cauliflower stem.Peanut chicken and sweet chilli veg (4)
6. Heat a large wok or frying pan over a medium heat. There is no need for oil. Add all of the vegetables and stir fry, turning frequently until they are cooked but still retaining a bite. This should take 5-6 minutes.
7. In a separate small frying pan, lightly toast the rest of the peanuts and garlic for 4 minutes. Toss regularly so they don’t burn.
Peanut chicken and sweet chilli veg (5)8. Mix the sweet chilli, soy and rice wine together. Taste and adjust to your preference.
9. Toss the vegetables with the peanuts, garlic and sauce. Check the chicken is thoroughly cooked through. Serve the vegetables and chicken.

Peanut chicken and sweet chilli veg (7)

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Vamp up your veg – Sweet chilli vegetable stir fry

Sweet chilli stir-fried vegetables

Peanut chicken and sweet chilli veg (6)

This is a healthy, tasty and incredibly filling meal. I’ve had it on its own as a stir fry, but also as a side dish for peanut crusted chicken

This recipe is really easy and quick to make if you have a spiralizer to make quick ribbons with your vegetables. If you don’t have one, then aim for thin slices using a mandolin or vegetable peeler.

Finally, in the ingredients list you can see I suggest a cauliflower stem. I hate wasting food, so I tend to save cauliflower and broccoli stems for dishes like this. I just spiralized the stem and I ended up with thin slices that were really tasty when stir-fried. Try it yourself!

Peanut chicken and sweet chilli veg (4)

Ingredients (serves 2)
– 1 garlic cloves
– 50g unsalted peanuts
– half a courgette
– half a red pepper
– quarter head of white cabbage, shredded
– one carrot
– one small onion
– one cauliflower stem (optional)
– four tablespoons sweet chilli sauce
– 1 tablespoon soy sauce
– 1 teaspoon rice wine

Sweet chilli veg 2

Method
1. Put the peanuts and garlic in a food processor and pulse until in small pieces.
2. Prepare your vegetables. If you have a spiralizer, then use the ribbon setting for the courgette, carrot, onion and cauliflower stem (chop the pepper and cabbage into small pieces). If not, use a vegetable peeler to make courgette and carrot ribbons, and thinly slice the onion, cabbage, pepper and cauliflower stem.
3. Heat a large wok or frying pan over a medium heat. There is no need for oil. Add all of the vegetables and stir fry, turning frequently until they are cooked but still retaining a bite. This should take 5-6 minutes.
4. In a separate small frying pan, lightly toast the peanuts and garlic for 4 minutes. Toss regularly so they don’t burn.
5. Mix the sweet chilli, soy and rice wine together. Taste and adjust to your preference.
6. Toss the vegetables with the peanuts, garlic and sauce. Serve immediately.

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Sweet chilli veg 1