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Stir-Fried Carrots and Bok Choy with Black Pepper and Lime
In the Khmer kitchen, black pepper and lime juice are combined to make a sharp, pungent dipping sauce called tuk meric. In this recipe, we apply those flavors to a vegetable stir-fry. The sweetness of the carrots is enhanced by the acid and spice of the lime and peppercorns, while a bit of oyster sauce adds umami. We like the addition of greens here, especially baby bok choy, which retains its crunch, but you can substitute green cabbage or mustard greens. Like all stir-fries, this comes together quickly, so have all your ingredients prepped and ready before you begin.
4
Servings
Tip
Don’t use pre-ground black pepper; it lacks the vibrancy this dish requires. Start with fresh, whole peppercorns, then use a mortar and pestle to coarsely crack them. If you don’t have a mortar and pestle, you also can crush them beneath a heavy skillet, rocking the pan back and forth over the peppercorns so they crack rather than scatter.
30 minutes
Ingredients
-
2
tablespoons black peppercorns, coarsely cracked
-
¼
cup lime juice, plus lime wedges to serve
Directions
-
01In a 12-inch skillet over medium, toast the cracked peppercorns, stirring often, until fragrant and a wisp of smoke rises from the pan, 2 to 4 minutes. Transfer to a small bowl. Stir in 3 tablespoons water, the lime juice, oyster sauce, sugar and ¼ teaspoon salt; set aside.
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