15-Minute Sha Cha Pork
I am on a mission to finish my jar of Sha Cha sauce, so today's recipe is a Sha Cha Pork stir-fry. It is garlicky, gingery, and super delicious. The flavor of Sha cha is very strong and envelopes each piece of pork. A bowl of freshly steamed rice is mandatory business for eating with this recipe.
Ingredients
Marinade
- 1 pound pork shoulder or loin (thinly sliced)
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- ½ teaspoon coarse kosher salt
Stir-fry
- 2 tablespoons neutral oil (divided)
- 1 tablespoon ginger (minced)
- 3 cloves garlic (minced)
- 5 scallions (cut into 2-inch pieces)
Instructions
- In a medium-sized bowl, combine all the marinade ingredients. Use your hand to massage the meat for about 20-30 seconds. Don't be afraid to be rough. What you are doing is mechanically tenderizing the meat, and being rougher will only make it more tender.
- In a small bowl, combine all the sauce ingredients.
- Heat 1 tablespoon of oil in a wok over high heat until shimmering. Spread out the pork pieces. Cook until the bottom is golden brown. Flip the pork and stir-fry for 1-2 minutes until the meat is no longer pink. Remove to a plate and set aside.
- Reduce heat to medium. Add the remaining oil to the wok, then cook the ginger and garlic for 1 minute. Add the sauce mixture and stir-fry for an additional minute.
- Increase the heat to high and add the pork and scallions. Stir fry for 1 minute longer. Serve immediately with freshly steamed rice.
Nutrition
Calories: 389kcalCarbohydrates: 5gProtein: 20gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 82mgSodium: 609mgPotassium: 394mgFiber: 1gSugar: 2gVitamin A: 158IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!