Black Pepper Diced Chicken with Brown Rice

 A healthy satisfying meal combining chewy brown rice and savory tender diced chicken.

 Rich black pepper aroma, balanced nutrition, low calorie and great for daily meals.

Ingredients

Main Ingredients

120g brown rice

200g chicken breast

Side Ingredients

Half onion

1 small carrot

Half green bell pepper

Aromatics

2 garlic cloves

1 slice ginger

Marinade for Chicken

1 tsp cooking wine

1 tsp light soy sauce

Pinch of salt

Ground black pepper

1 tsp cornstarch

Seasonings

1 tbsp oyster sauce

Extra ground black pepper

A little sugar

Cooking oil

Step-by-Step Instructions

1. Cook brown rice

   Rinse brown rice clean, soak in water for 30 minutes. Add proper water and steam or boil until fully cooked and fluffy, set aside.
2. Process and marinate chicken

   Cut chicken breast into small dices. Mix with cooking wine, light soy sauce, salt, black pepper and cornstarch. Marinate for 15 minutes.
3. Cut vegetables

   Dice onion, carrot and green bell pepper. Mince ginger and garlic.
4. Stir-fry diced chicken

   Heat oil in pan, add chicken dices. Stir-fry quickly until golden and well-done, take out for later use.
5. Sauté vegetables

   Use remaining oil, fry ginger and garlic till fragrant. Add carrot, onion and bell pepper, stir-fry 2 minutes until tender crisp.
6. Mix and season

   Put chicken back into pan. Add oyster sauce, sugar and abundant black pepper. Stir evenly to coat all ingredients.
7. Match with rice

   Place cooked brown rice on plate, arrange black pepper chicken and vegetables beside it. Serve hot.

Cooking Tips

1. Soak brown rice in advance for softer taste.
2. Do not overcook chicken to keep tender texture.
3. Adjust black pepper amount according to personal taste.
4. Quick stir-fry keeps vegetables fresh and crisp.

Black Pepper Asparagus and Mushroom Stir-Fried Shrimp

 This light savory stir-fry combines bouncy shrimp, crisp asparagus and tender button mushrooms. 

Seasoned with rich black pepper, it tastes fresh and fragrant, low in fat and highly nutritious.

Ingredients

Main Ingredients

200g fresh shrimp

180g asparagus

120g button mushrooms

Aromatics

3 garlic cloves

2 thin ginger slices

Seasonings

1 tbsp light soy sauce

1 tsp oyster sauce

Ground black pepper

A pinch of salt

Half teaspoon sugar

Cooking wine

Cooking oil

Step-by-Step Instructions

1. Prep ingredients

   Peel and devein shrimp, rinse clean. Marinate with cooking wine and a little black pepper for 10 minutes.

   Trim tough root ends of asparagus, cut into sections. Slice button mushrooms. Mince garlic and ginger.
2. Blanch vegetables

   Boil water, add a pinch of salt. Put asparagus and mushrooms in, blanch for 1 minute, then drain and set aside.
3. Sauté shrimp

   Heat oil over medium heat. Add shrimp, stir-fry quickly until pink and fully cooked, scoop out for later use.
4. Stir-fry aromatics and vegetables

   Leave base oil in the pan. Fry ginger and garlic until aromatic. Add blanched asparagus and mushrooms, stir-fry for 1 minute.
5. Combine and season

   Put shrimp back into the wok. Add light soy sauce, oyster sauce, sugar and salt.

   Sprinkle plenty of ground black pepper, toss all ingredients evenly.
6. Finish and serve

   Stir briefly to lock flavor, turn off heat. Plate and serve hot immediately.

Cooking Tips

1. Avoid overcooking shrimp to keep bouncy texture.
2. Blanch vegetables briefly to retain crispness and bright color.
3. Black pepper is the core flavor, add according to personal taste.
4. Quick high heat stir-fry maintains fresh original taste.