Black Pepper Sauce

If there’s one sauce which spells ‘obsession’ it has to be the chin-dian Black Pepper Sauce — it’s highly savory, has a delightful peppery kick (of course!) and the best part about it – its versatile to be used with ‘anything’ and boy! does it bring back memories of street-style desi Chinese food.

While this recipe is for a classic, super simple Black Pepper Sauce; I’ve used it to douse plump, veggie stuffed rice paper rolls with a smattering of cubed soft tofu. This dish is hearty, a complete meal and Im addicted to it.

You can use this black pepper sauce with Manchurian balls, toss some noodles in it, thin it out and make it into a manchow-ish soup or add your favorite protein in it.
Ps: also goes well over a sizzler if you are into homemade ones.

Black Pepper Sauce
*Ingredients*
15-20 Peppercorns (coarse crushed)
1 small Onion
5-6 cloves Garlic
2 tablsp Oyster Sauce (you can use the veggie one)
2 tsp Toasted Sesame Oil
2 tablsp Soy Sauce
1 tablsp Rice Vinegar / Apple Cider Vinegar
1 tablsp Raw Brown Sugar / Jaggery
1 cup Slurry of Cornflour in a Stock|Cube Water
3 tablsp chopped Coriander

Note: if you want a hotter sauce, drop in some chopped fresh green chilies in the sauté for that heat-kick!