Classic Black Pepper with Colorful Veggies
A vibrant, delicious stir-fry dish packed with bold black pepper flavor and an array of colorful vegetables. This recipe is quick, nutritious, and perfect as a side dish or a light main course. Ideal for vegetarians and can easily be made vegan or gluten-free.
Time Required:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Ingredients (Serves 3-4):
For the veggies:
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium green bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned or sliced
1 small red onion, sliced
1/2 cup snap peas or green beans
2 tablespoons vegetable oil (or sesame oil)
For the black pepper sauce:
1 tablespoon coarsely ground black pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce (use mushroom oyster sauce for vegan)
1 teaspoon vinegar (rice or white)
1 teaspoon sugar (optional, to balance flavors)
1 tablespoon cornstarch mixed with 2 tbsp water (slurry)
1/4 cup water or vegetable broth
Salt to taste
Instructions:
Step 1: Prep the Veggies
Wash and chop all vegetables as described.
Keep them ready in separate bowls for even cooking.
Step 2: Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, vinegar, black pepper, sugar, and 1/4 cup water.
Stir in the cornstarch slurry last. Set asde.
Step 3: Stir-fry the Vegetables
Heat oil in a large pan or wok over medium-high heat.
Add onions and carrots. Stir-fry for 2 minutes.
Add bell peppers, broccoli, and snap peas. Continue stir-frying for 3-4 minutes until veggies are slightly tender but still crisp.
Step 4: Add the Sauce
Lower the heat slightly. Stir the sauce again and pour over the vegetables.
Stir well and cook for another 2 minutes until the sauce thickens and coats the vegetables evenly.Step 5: Final Touch
Taste and adjust seasoning if needed. Add a pinch more black pepper for extra kick.
Remove from heat and serve hot.
Serving Suggestions:
Serve with steamed rice, fried rice, or noodles
Pairs well with tofu, grilled chicken, or as a side to Asian-style mains
Garnish with sesame seeds or spring onions for extra flavor and texture
Q&A Section:
Q1: Can I use different vegetables?
A: Absolutely! Zucchini, baby corn, mushrooms, cabbage, or cauliflower also work well. Use whatever is in season or available.
Q2: Is this dish spicy?
A: It has a bold, peppery flavor but not chili heat. If you like it spicy, add some chopped green chilies or chili flakes.
Q3: Can I make it ahead?
A: It’s best served fresh, but you can prep the veggies and sauce ahead of time. Cook just before serving.
Q4: How to make it gluten-free?
A: Use tamari instead of soy sauce and ensure your oyster sauce substitute is gluten-free.
Q5: Can I add protein?
A: Yes! Stir-fried tofu, paneer, shrimp, or sliced chicken breast work great. Cook them first, then add to the veggies at the end.
Q6: What type of black pepper should I use?
A: Use freshly ground coarse black pepper for the most flavor. Avoid fine pepper as it
won’t give the same punch