Fish is supplied by Giovanni’s Fish Market and Grotto in Morro Bay.
Fish subscribers, please remember to set out an insulated cooler with a frozen gel pack or plenty of ice in it on your scheduled delivery day. Should we need to leave one, please set it out for return on your next delivery. We recycle. Thank you!
~ Additional Seafood Offerings ~
Seafood items below (*) will arrive frozen to ensure you’re thawing when ready to prepare:
*Lobster Tail – 8oz tail *Crab Claws – 16oz portion Prawns – Small 8oz or Large 16oz portions Scallops – Small 8oz or Large 16oz portions King Salmon – Small 8oz or Large 16oz portions
~ Shop our marketplace to add items with your next delivery ~
Who needs take-out when you can try this delicious recipe that you can easily cook and adjust to your taste! This garlic black pepper “beef” is perfect with steamed rice or noodles for a perfectly hearty and satisfying meal. I use freshly ground black pepper for the best flavour. There’s nothing like freshly ground pepper especially when compared to pre-ground pepper!
Protein of Your Choice
50 G protein of choice
1/2 tbsp corn starch
2 tsp sesame oil
2 tsp minced or grated ginger
4 cloves garlic minced
2 tbsp Shaoxing wine or other rice wine or dry sherry
Black Pepper Sauce
4 tbsp oyster mushroom sauce
4 tsp soy sauce
3 tsp freshly ground black pepper
2 tsp honey adjust depending on desired taste
1 tbsp Corn starch
5 tbsp room temperature water
Stir-Fry Ingredients
Coconut oil
1 medium white onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
Celery stick sliced diagonally and leaves!
6 cloves garlic minced
More vegetarian mushroom oyster sauce or soy sauce to taste if needed
More fresh ground black pepper if desired
1/2 cup broccoli heads
1/2 cup cauliflower heads
1/2 cup diagonal sliced carrots
1/4 cup diagonal sliced sugar snap peas
To Serve:
Steamed rice or noodles, Sesame seeds for topping, Scallions sliced diagonally, Chili oil
Preparation For Protein:
Mix the protein of your choice with the corn starch, sesame oil, grated ginger, Shaoxing wine (or broth, dry sherry can be substituted) Coat the pieces well. Leave to sit for at least 10 minutes. You can prepare this beforehand and place in the refrigerator until read to cook.
Preparation For Sauce: Prepare the sauce by mixing everything together. Feel free to adjust to your taste. Adding a bit of fresh orange juice and zest gives a little twist to this recipe, I also like adding some cilantro upon serving for color and flavor!
Stir-Frying:
Heat a large skillet or wok over medium high heat. Once hot, add in some oil. Stir-fry the onion and bell peppers over med high heat for 3-4 minutes until lightly browned and the bell peppers are tender. Move the mixture to the side of the pan, then add in a little more oil. Stir-fry the remaining veggies for several minutes until desired tenderness adding a bit of water to steam, add garlic until aromatic, around 1-2 minutes. Mix all veggies together, then add in the protein. Cook the protein for 1-2 minutes over med high heat. Give the sauce another good mix to make sure the start isn’t resting at the bottom. Pour in the sauce, mix well to coat all of the items. Cook for an additional 4-5 minutes or until the pieces have absorbed the sauce and the sauce has thickened. Lower heat to medium if needed. Be careful not to let rest as the sauce has honey that can easily burn. Feel free to season with more mushroom oyster sauce or soy sauce, to taste if needed. Turn off the heat then serve your garlic black pepper “beef” with some steamed rice or noodles for a perfectly hearty meal. Mushrooms such as shiitake or king oyster mushrooms will pair great for this recipe too!
Buen provecho!
Lovely Linda’s Kitchen
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