Stir Fried Black Pepper Shabu-Shabu

I cooked this stir fried black pepper shabu shabu a day after Chap Goh Mei (the 15th day of the Chinese New Year). We bought quite a lot of shabu shabu worrying that it would not be enough to serve our guests during the reunion dinner. It ended up that we have more than enough and plentiful of different variety of vegetables, mushrooms, seafood, meatballs, meat and etc for the steam boat. It was a good catch up, fellowship and feast!!

I gave the balance of the shabu shabu a little twist by stir frying it with just carrots (leftover) and ready made black pepper sauce that you can get it on shelves anywhere in our local supermarket. Shabu shabu is best to be eaten on the day you get them back from the supermarket and when it is still fresh. I personally like spicy food and do not prefer meaty flavoured stuff so thought of covering the original meaty flavour of the shabu shabu just in case it was as fresh as a day before, using black pepper sauce.

My husband would prefer the simple original taste of this meat and I guest meat lovers will enjoy the original simple juicy taste of this meat by just dipping it in the flavourful stock and tuck in immediately.