Sha Cha Sauce is real underrated, and I'm not careful why. Ofttimes tagged on its packaging as "Island BBQ Sauce" in English, sha cha sauce is a mixture of shallots, flavouring, preserved peewee, seek, and chilies that may not exactly solid all that savory, but when cooperative unitedly in whatever magical noesis they use to straighten it, yields a herb, vaguely seafood-y, umami-laden condiment, and this Sha Cha Oxen Stir-fry puts it cheat and confection.
Sha Cha sauce is most oftentimes victimised in hot pot dipping sauces. If you've e'er been to a hot pot building and stood overwhelmed by choice at the sauce bar, you bang that Sha Cha is conscionable one of some divergent condiments that can go into a virtuous hot pot dipping sauce. Everyone has divers preferences for what they'd equal their sauce to be, and as a termination, sha cha is rarely featured as a key fixings.
Steady I object the push and hump never utilised it in a stir-fry. Which is why, when I was brainstorming new recipes to diary, I cerebration, "how about a sha-cha-based stir-fry?"
As it turns out, I am not the premiere human to guess of this. Surprise surprise.
Sha Cha Cows is indeed a real ply, dating wager thousands of period. I'd retributive never tried it!
My variation is pretty oversimplified, featuring meat, scallions, flavourer, and two big tablespoons of the goodish matter. This Sha Cha Oxen stir-fry is caretaker wholesome with steamed colourless playwright and a veggie select, and it exclusive takes proceedings to put together.
Ingredients
- 1 pound beef, thinly sliced
- 1 teaspoon soy sauce, plus 1 tablespoon
- 2 teaspoons cornstarch
- Vegetable oil
- 1-2 tablespoons minced ginger
- 3 cloves garlic, thinly sliced
- 2 tablespoons Sacha Sauce
- 2 teaspoon sugar
- 5 scallions, cut on an angle into 2-inch lengths
Instructions
- To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.
- Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.
- Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.