Asian Home Gourmet Spice Paste for Stir Fry: SINGAPORE Black Pepper Stir Fry (5 X 1.75 Oz)

Black Pepper Stir Fry - Serves 4 · 1 packet Asian Home Gourmet Singapore Black Pepper Stir Fry SpicePaste© · 1-2 tbsp vegetable oil (optional) · 450g (1 lb) seafood or sliced meat (beef, lamb or chicken) · Spring onion, cut into 1" (2.5 cm) length as garnish 1. Heat oil in non-stick pan or wok on medium-high heat. 2. Add meat or seafood; stir-fry for 2 minutes. 3. Add Spice Paste and stir-fry for 2 minutes or until cooked. Garnish and serve hot with rice or noodles. Variations: 1. To make Black Pepper Sauce: 1) Add 1 tbsp corn flour to ¾ cup (165ml) water and Spice in a saucepan. 2) Stir to mix well. 3) Bring to a boil on medium heat until the sauce thickens. 4) Stir in 3 tbsp. butter cream. 5) Serve hot over cooked steak, seafood or vegetables. 2. To make Black Pepper Stir Fried Rice: 1) Heat 2 tbsp. oil; add 150g (5 oz) minced meat and Spice Paste; stir fry until fragrant. 2) Stir in 500g (2-1/2 cups) cooked rice; stir-fry until cooked.