• 2 tablespoons canola oil
  • ½ tablespoon minced garlic
  • ½ tablespoon minced ginger
  • ¼ cup Shaoxing wine (if Shaoxing is not available, substitute Sherry)
  • ¼ cup chicken stock
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Passo a passo

  1. Heat up the canola oil in a small saucepot over medium heat.
  2. When the oil is hot, add the garlic and ginger and stir-fry them for 1 minute.
  3. When the garlic and ginger start to turn golden, add the Shaoxing wine and cook off the alcohol for 2 minutes.
  4. Next, add the chicken stock, oyster sauce, soy sauce, and black pepper.
  5. Mix the cornstarch with the water in a small bowl to make a slurry.
  6. When the sauce comes back to simmer, add the slurry.
  7. Let the sauce simmer for 2 minutes, and the black pepper sauce is done.
  8. Keep stored in the fridge for up to 1 week.