Bangkok Pepper Garlic Recipe

Prepare and Marinate Proteins

Combine sliced beef, chicken, and pork in a large bowl. Add 1 tbs soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1 tsp white pepper, and 1/4 tsp salt. Toss to coat evenly and let marinate for 15–20 minutes in the refrigerator while preparing other components.

After marinating, pat proteins lightly with a paper towel if excessively wet so they will sear properly.

Mix the Sauce

In a small bowl, whisk together 2 tbs light soy sauce, 1.5 tbs oyster sauce, 0.5 tbs dark soy sauce, 1 tsp brown sugar, and 120 ml chicken stock until sugar dissolves. In a separate small cup, mix 1 tsp cornstarch with 1 tbs water to form a slurry and set aside. Add 0.5 tsp sesame oil to the sauce mixture just before using.

Prep Aromatics

Mince 6 cloves garlic and 1 tsp fresh ginger. Coarsely crack 2 tsp black pepper using a mortar and pestle or the side of a knife. Cut 4 scallions into 1-inch pieces and reserve 1 additional scallion thinly sliced for garnish.

Fry Garlic for Garnish

In a small saucepan or skillet, heat 2–3 tbs (30–45 ml) of vegetable oil over medium heat. Add the 6 cloves thinly sliced garlic and fry, stirring, until golden brown and crisp (about 1–2 minutes). Remove with a slotted spoon to a paper towel-lined plate and season lightly with a pinch of salt. Reserve the garlic oil for stir-frying (do not waste the oil).

Steam Mixed Vegetables

Bring 500 ml water to a simmer in a pot with a steamer basket. Place 300 g mixed vegetables (broccoli, baby carrots, snow peas) in the basket, sprinkle 1/4 tsp salt over them, cover, and steam until bright and just tender, about 4–6 minutes depending on vegetable size. Remove and keep warm.

Cook Proteins

Heat a wok or large skillet over high heat until very hot. Add the remaining vegetable oil (about 15–30 ml plus the reserved garlic oil from frying garnish). Swirl to coat. Working in two quick batches to avoid overcrowding, add marinated proteins and spread into a single layer. Let sear 30–45 seconds, then stir-fry until just cooked through (about 1.5–2 minutes per batch). Remove each batch to a warm plate and set aside.

Aromatics & Pepper

Reduce heat to medium-high. Add the reserved garlic oil and a small additional splash of neutral oil if needed. Add the minced garlic and minced ginger and stir-fry until fragrant (about 20–30 seconds) but not browned. Add the coarsely cracked black pepper and stir for 10 seconds to bloom the pepper.

Combine and Finish with Sauce

Return all cooked proteins to the wok. Pour in the prepared house brown sauce and bring to a simmer. Stir to coat proteins evenly. Give the cornstarch slurry a quick stir and add to the wok, stirring continuously until the sauce thickens and becomes glossy, about 30–45 seconds. Taste and adjust seasoning with up to 1/4 tsp salt if needed. Toss in the scallion pieces and cook 20–30 seconds until scallions are slightly wilted but still bright.

Turn off heat and drizzle 1/2 tsp sesame oil over the dish, tossing once to combine.

Plate and Garnish

Transfer the stir-fried proteins to a serving platter. Sprinkle the fried garlic crisps over the top and scatter the thinly sliced scallion for freshness. Serve immediately alongside the steamed mixed vegetables and 2 cups steamed jasmine rice or noodles if using.