Black Pepper Stir-Fry (Quick Wok Dinner)

What makes a great black pepper stir-fry 🌶️

In many Asian home kitchens, stir-frying is the go-to method for fast, high-heat cooking: you prep everything first, then the wok does the rest in minutes. Black pepper versions are especially popular because pepper brings both heat and fragrance without needing lots of chili. The key is high heat, thinly sliced protein, and a sauce that thickens quickly and coats every bite.

Quick overview ⏱️

Servings

2–3

Prep time

15 minutes

Cook time

8–10 minutes

Difficulty

Easy

Ingredients 🧄

Protein (choose one)

• 300 g chicken thigh or breast, thinly sliced (or beef sirloin, thinly sliced)
• Vegetarian option: 300 g firm tofu, pressed and cubed

Vegetables

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, thinly sliced
• 2 spring onions, sliced (for serving)

Aromatics & oil

• 3 cloves garlic, finely chopped
• 1 tbsp neutral oil (rapeseed, sunflower, peanut)
• Optional: 1 tsp toasted sesame oil (finish)

Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, but adds depth)
• 1 tsp sugar (or honey)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1–2 tsp freshly ground black pepper (start with 1 tsp, then adjust)
• Optional: 2–3 tbsp water if you want extra sauce

Method (step-by-step) 🔥

1. Slice and prep everything first. Keep the meat/tofu and vegetables ready next to the stove—stir-frying moves fast.
2. Mix the sauce. In a bowl, combine soy sauce, oyster sauce (if using), sugar, black pepper, and the cornstarch slurry. If you like a looser sauce, add a splash of water.
3. Heat the pan properly. Heat a wok or large skillet over high heat until hot. Add neutral oil.
4. Bloom the garlic. Add garlic and stir for 10–20 seconds—just until fragrant (don’t let it burn).
5. Sear the protein. Add sliced chicken/beef (or tofu). Stir-fry until mostly cooked through and lightly browned, about 3–4 minutes. If your pan is crowded, do this in two batches.
6. Add vegetables. Toss in onion and bell peppers. Stir-fry 2–3 minutes so they stay crisp-tender.
7. Finish with sauce. Stir the sauce again (cornstarch settles), pour it in, and toss continuously for 30–60 seconds until glossy and thickened.
8. Serve. Turn off the heat, drizzle with sesame oil if using, and top with spring onion. Serve with steamed rice or noodles.

Tips, swaps & common mistakes ✅

• Freshly ground pepper matters. Pre-ground pepper can taste flat; grind it right into the sauce for maximum aroma.
• Don’t cool down the pan. Overcrowding causes steaming. If needed, cook protein in batches and combine at the end.
• Control the heat. For a punchier kick, add another 1/2 tsp pepper at the very end, off the heat.
• Make it vegetarian. Use tofu and skip oyster sauce (or use a vegetarian alternative). Add mushrooms for extra savoriness.
• Storage. Keep leftovers chilled in an airtight container for up to 2 days. Reheat quickly in a hot pan with a splash of water.

FAQ ❓

Is it supposed to be very spicy?

It’s pepper-hot rather than chili-hot. Start with 1 tsp black pepper, taste after the sauce thickens, and adjust.

Can I use pork or shrimp?

Yes. Pork shoulder slices work well; shrimp cooks even faster—add it after the garlic and cook just until pink before adding vegetables.

Do I need a wok?

No. A wide, heavy skillet works—just make sure it’s properly heated before you start.

Our picks (useful shortcuts) 🛒

• AHG Paste Black Pepper Stir-Fry 50 g – a handy way to get a consistent peppery sauce base.
• AHG Classic Stir-Fry Paste 50 g – for quick weeknight stir-fries when you’re short on time.

Related category

• Recipes – more quick wok meals and Asian dinner ideas.