Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
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.
tablespoons black peppercorns, coarsely cracked
cup lime juice, plus lime wedges to serve
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT