Vegetable Stir Fry in Black Pepper Sauce

Light, fiery and fun – this meal is a great for a quick and healthy Asian night in. You definitely won’t be missing your favourite Chinese restaurant once you try your hand on this.


  • 1 x Medium sized Pok choybunch
  • 6-7 x Mushrooms
  • 3 x Medium sized baby corn
  • ¼ x Broccoli
  • 2 tbsp Saucery Black Pepper Stir Fry
  • Salt, to season
  • 2 tbsp Oil


  • Wash the mushrooms and Pok choy, cut them into desired sizes and keep aside.
  • Do the same with broccoli and Babycorn.
  • Take a cooking pot and add water for boiling and 1 teaspoon of salt, let the water come to a boil and blanch babycorn first then broccoli and keep them in the water until tender(do not let them discolour).
  • Drain water and keep aside.
  • In a wok/pan on medium flame add oil and then mushrooms, let it ooze water. Then add the other vegetables. Take saucery black pepper stir fry sauce, add 2/3tbsp of it in the pan and stir well, adjust seasoning and consistency.
  • åÊServe hot.

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