Char Siu with Black Pepper Sauce (Chinese Takeaway Style)
This Glasgow Chinese takeaway style char siu with black pepper sauce recipe comes together in a matter of minutes, delivering a flavour packed stir fry dish that's packed full of flavour. Spicy with black and white pepper, it's perfect for a quick midweek dinner with egg fried rice and prawn crackers.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 3/4 teaspoon black pepper
- pinch white pepper
- 1/4 teaspoon caster sugar
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 1/4 red pepper, deseeded and roughly chopped
- 1/4 green pepper, deseeded and roughly chopped
- 12 slices cooked char siu
- pinch sea salt
- 1/4 teaspoon MSG
- 200 millilitres light chicken stock
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 spring onion, sliced
- 1 teaspoon rice wine
Instructions
Sauce
- In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 3/4 teaspoon black pepper, pinch white pepper and 1/4 teaspoon caster sugar. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, 1/4 red pepper, deseeded and roughly chopped, and 1/4 green pepper, deseeded and roughly chopped and 12 slices cooked char siu. Stir fry for 1 minute. Add pinch sea salt and 1/4 teaspoon MSG and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced and 1 teaspoon rice wine, mix well once more and serve.