Stir-fried crab meat with black pepper
Indulge in the succulent sweetness of premium jumbo lump crab meat, stir-fried with a rich, freshly ground black pepper sauce for a fiery kick and unique aroma. Enhanced with onions, bell peppers (three colors), and fresh green peppercorns, this wok-fried dish brings out the distinct wok flavors, highlighting the tender texture of the crab while delivering a bold and spicy kick.
- Difficulty level: Medium
- 30 minutes
Ingredient
- Main ingredients:
- Crab meat chunks: 250-300 grams
- Whole black peppercorns: 2 tablespoons
- Chopped garlic: 1 tablespoon
- Chopped coriander root: 1 tablespoon
- Onion: 1/2 head
- Three-colored peppers (red, green, yellow)
- Young peppercorns: 2-3 sprigs
- Green onions: Cut into sections.
- Seasonings:
- Oyster sauce: 2 tablespoons
- Light soy sauce: 1 tablespoon
- Sugar: 1/2 tablespoon
- Chinese liquor: 1 teaspoon
- Broth or water: a little.
Detailed instructions
1. Preparing the Black Pepper (The Spice Base)
- Roast whole black peppercorns in a dry pan over low heat until fragrant. Then, coarsely grind them. (Roasting makes the peppercorns much more fragrant than using pre-ground pepper.)
- Mix oyster sauce, light soy sauce, sugar, and Chinese rice wine in a small bowl. Prepare this in advance so that it can be used quickly during stir-frying, preventing the crab meat from breaking apart.
- Heat a wok over medium heat. Add vegetable oil. Once hot, add garlic, coriander roots, and coarsely ground black pepper and stir-fry until fragrant.
- Add onion and bell peppers and stir-fry until they begin to soften.
- Increase the heat. Add the crab meat chunks, followed by the prepared sauce. Gently flip the ingredients with a spatula. (Be careful not to stir too vigorously, as the crab meat chunks will break apart and lose their shape.)
- Add a bunch of young peppercorns. Add a little broth to allow the sauce to coat the crab meat until it’s glossy and moist.
- Add chopped scallions. Flip the pan 1-2 more times and immediately turn off the heat.
- Serve in a dish, garnish with sliced red chili peppers and cilantro sprigs. Serve with fresh paprika on the side, as shown in the picture.
Delicious Tips (Pro-Tips)
Crab meat is the star: We recommend steaming the crab meat and draining it thoroughly before stir-frying. The key is “high heat and short cooking time” to ensure the sauce coats the crab meat while keeping it sweet and juicy, preventing it from shrinking and becoming tough.
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