Best white pepper Recipes for Everyday Cooking
Make the most of white pepper with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with white pepper
If you are craving for something spicy and sour, this quick and easy stir-fry beef is a must try! Hunan Style Stir-Fry Beef is a quick, punchy stir-fry built for people who love that spicy-and-sour kick. Sliced beef is gently “water-fed” and marinated with white pepper, oyster sauce, and dark soy sauce for a tender bite, then flash-fried with garlic, ginger, fresh red chillies, and pickled chillies. Coriander roots add an extra aromatic hit, and a final splash of vinegar right at the end makes the flavours pop—served over a bed of coriander leaves for a fresh finish.
A bold, warming Chongqing-style chicken pot packed with chicken legs, potato, bamboo shoots, and konjac, all coated in spicy bean paste and hot pot base. Sichuan pepper and dried chillies bring that signature fragrant heat, finished with sesame oil for an extra hit of aroma and richness.
Shrimp Paste Seaweed Rolls pair a smooth, delicate egg sheet with a savoury shrimp paste filling, layered with seaweed and a little shredded carrot for contrast. The shrimp paste is seasoned with soy sauce, white pepper, and salt, then lightly bound with corn starch for a cohesive, sliceable texture. Once rolled and steamed, the result is a neat, umami-forward bite with a gentle egg richness, a marine seaweed edge, and a clean savoury finish—ideal for cutting into small pieces and serving as a shareable appetiser or snack.
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Try this creative dish that’s easy and nutritious: tender grass carp lightly coated with egg white, white pepper, and cornstarch, then quickly finished in a sizzling garlic-and-chilli fry with soy sauce and oyster sauce, and topped with fresh chopped green onion for a fragrant lift.
A heartwarming, nutritious soup perfect for the autumn. A cosy clay-pot soup where sweet white radish simmers until tender, then gets topped with homemade egg-wrapped pork “dumplings” that soak up the savoury broth—finished with celery, green onion, a little chilli, and a hint of white pepper for gentle warmth.
Chaozhou Fried Oyster Pancake pairs plump oysters with a chewy sweet-potato starch batter and rich duck eggs, lifted by fish sauce, white pepper, coriander, and green onions. It’s simple but deeply satisfying—savory, aromatic, and best enjoyed while hot, with the oysters staying front and center.
Ground Pot Fish is a comforting pot of sea bass layered with assorted mushrooms and tofu, finished in a fragrant base of garlic, ginger, diced tomato, star anise, and spicy bean paste. Hua tiao wine, soy sauce, oyster sauce, and dark soy sauce bring a deep, savory aroma, while green onions, white pepper, and salt keep the flavors clean and balanced. A cozy, shareable dish that’s rich, warming, and full of umami.
Braised Pork Tail with Chestnuts is a bold, warming dish where pork tail and chestnuts soak up a savory blend of soy sauce, dry pot sauce, oyster oil, and beer. Ginger, garlic, green onion, and a mix of green, red, and dried chillies add fragrance and heat, finished simply with salt and white pepper for a rich, deeply satisfying bite.
Two types of pork dumplings—one filled with minced pork mixed with soaked black (white-back) fungus and fried garlic, the other with pork mixed with chopped Chinese chives and garlic—each crowned with a shrimp piece. They’re wrapped in wonton skins, boiled until tender, and best dipped in aged black vinegar.