Uploaded January 2020 | Updated September 2026, 6 hours ago
Take away special black pepper is cooked with king prawns, chicken and char siu pork for the meats. I used 2 vegetables for this dish; onion and green pepper slices. I find using black pepper coarse give it a very strong peppery flavour with some spiciness. It’s a dish I enjoy from time to time. Below is my recipe for you guys to try at home.
Ingredients:
3 slices of chicken breast
4 raw king prawns (26/30 size)
4 slice of char siu pork
Half medium size onion sliced
Half green pepper (cut into strips)
1 teaspoon black pepper coarse
Condiments:
1 teaspoon dark soy sauce
Dash of cooking wine
60ml water
Quarter teaspoon salt
Quarter teaspoon MSG
Half teaspoon oyster sauce
Dash sesame oil
Some potato starch to thicken
Method:
Boil the chicken and king prawns for 2 minutes then add the char siu pork, leave it to boil for another minute before drain and set aside.
Heat wok and add some vegetable cooking oil, add the vegetable and rest of the ingredients and black pepper coarse.
Add some dark soy sauce and stir fry for a minute, give it a dash of cooking wine.
Add some water follow by salt, MSG, oyster sauce.
Leave it to sizzle for one minute and thicken with potato starch to complete.
Finish off with a dash of sesame oil.
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
#takeawayspecialblackpepper #stirfryblackpepperrecipe #specialblackpepper
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Take away special black pepper is cooked with king prawns, chicken and char siu pork for the meats. I used 2 vegetables for this dish; onion and green pepper slices. I find using black pepper coarse give it a very strong peppery flavour with some spiciness. It’s a dish I enjoy from time to time. Below is my recipe for you guys to try at home.
Ingredients:
3 slices of chicken breast
4 raw king prawns (26/30 size)
4 slice of char siu pork
Half medium size onion sliced
Half green pepper (cut into strips)
1 teaspoon black pepper coarse
Condiments:
1 teaspoon dark soy sauce
Dash of cooking wine
60ml water
Quarter teaspoon salt
Quarter teaspoon MSG
Half teaspoon oyster sauce
Dash sesame oil
Some potato starch to thicken
Method:
Boil the chicken and king prawns for 2 minutes then add the char siu pork, leave it to boil for another minute before drain and set aside.
Heat wok and add some vegetable cooking oil, add the vegetable and rest of the ingredients and black pepper coarse.
Add some dark soy sauce and stir fry for a minute, give it a dash of cooking wine.
Add some water follow by salt, MSG, oyster sauce.
Leave it to sizzle for one minute and thicken with potato starch to complete.
Finish off with a dash of sesame oil.
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
#takeawayspecialblackpepper #stirfryblackpepperrecipe #specialblackpepper
Join exclusive membership youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join
#stirfryrecipe #authenticstirfryrecipe #stirfry
