Chinese American / Cantonese Recipe
Black Pepper Chicken, Beef, or Seafood
Black pepper stir-fry uses a dark savory sauce with cracked black pepper, onion, peppers, and chicken, beef, seafood, tofu, or mixed protein.
Recipe at a glance
| Purpose | Additional Chinese restaurant menu recipe family |
| Cuisine or format | Chinese American / Cantonese |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 12 oz chicken, beef, seafood, tofu, or mixed protein
- 1 onion
- 1 bell pepper
- 2 garlic cloves
- 1 tablespoon light soy sauce
- 1 tablespoon oyster or mushroom sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 to 2 teaspoons cracked black pepper
- Cornstarch slurry
Method
- Prepare protein and vegetables.
- Stir-fry protein quickly and remove if needed.
- Cook onion, pepper, and garlic.
- Add soy sauces, oyster or mushroom sauce, sugar, black pepper, and a splash of water.
- Return protein.
- Thicken lightly.
- Serve hot, preferably sizzling if using a hot platter.
Variations and substitutions
- Adjust protein, vegetables, and heat level only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, nuts, sesame, shellfish, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: fried items should stay crisp, noodles should not become mushy, and sauces should coat rather than flood the dish.