Hong Kong Black Pepper Sauce 港式黑椒汁
I used this sauce on rib eye steak. You can use it on any meat and stir-fries. Serve with pasta or rice.You can also use it with stir-fried beef flat rice noodles.
Approximate cost (CAD) $3
Ingredients
- 4 cloves Garlic , minced
- 1 Large shallot , minced
- 80 g Red onion , minced (approx. ¼ of a medium-sized onion)
- 2 tsp Course black pepper
- 1 tsp Chinese barbeque sauce aka sha cha sauce (optional)
- 1 tsp Maggie sauce (optional)
- 2 tsp Ketchup (optional)
- 2 tsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Sugar
- ½ tsp Salt
- 1 tsp Worcestershire sauce
- 1 c Water
- 1 tbsp Cornstarch
- 1 tbsp Water
- 2 tbsp Oil
Instructions
- Mince garlic, shallot and red onion. Set aside
- Add 2 tbsp oil into a frying pan using medium heat
- Add minced shallot, garlic and red onions. Fry until soft and aromatic
- Make a well in the centre of the pan and add 2 tsp course black pepper and 1 tsp Chinese barbeque sauce
- Stir-fry for one minute and add 1 tsp sugar, ½ tsp salt, 1 tsp Maggie Sauce, 2 tsp ketchup, 2 tsp light soy sauce, 1 tsp dark soy sauce and 1 cup water. Mix well and bring to a boil. Let simmer for 10 minutes on low heat
- Prepare slurry with 1 tbsp cornstarch and 1 tbsp water. Mix well and pour into the sauce. Stir until thickened
You may also use a roux instead of cornstarch slurry - Add 1 tsp Worcestershire sauce
- Taste test. Add sugar, salt, light soy sauce, dark soy sauce to adjust taste and colour, if needed.
- Ready to use
Nutrition
Calories: 106kcalCarbohydrates: 9gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 692mgPotassium: 112mgFiber: 1gSugar: 3gVitamin A: 20IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!