Sunday, February 5, 2012

Stir-Fry Choy Sum and Roast Pork with Sha Cha Sauce

What do you normally do with leftover Char Siew (Roast Pork)?
During festive seasons Ah Ma would fry them with dark soya sauce and sugar, which I don't really fancy. Normal days we would bring them back to feed the dogs.
But the other day I tried something new. Well, perhaps not entirely new, but because Mamo had a bottle of Sha Cha Sauce (it was vegetarian though), I've decided to add it into the dish. For my earlier adventures with Sha Cha Sauce see here.
So what do you need?
Chopped garlic, Char Siew, shrimps (optional), Choy Sum or Kailan and Sha Cha Sauce.

Now the simple instructions...
1) Heat up your pan or wok with some oil. Simmer the chopped garlic till brownish.
2) Now add in the Char Siew and shrimps. Stir till shrimps turn red.
3) Add in Sha Cha Sauce and stir well.
4) Now add in the Choy Sum or Kailan and fry them until they are cooked. You can add a little water if you wish to.

And ta da...
It's a simple and delicious dish that has both protein (meat and seafood) and fiber (vegetable) and goes perfectly well with your rice. The only thing I didn't like was the vegetarian taste from the Sha Cha Sauce (guess Char Siew are still meant to be bad and meaty, not vegetarian), still pretty much in love with the original Sha Cha Sauce! It's just so yummy!
Anywayz, I absolutely love Sha Cha Sauce! It tastes a little bit like in between BBQ Sauce and Satay Sauce and there are so much you can play with it! Just grab a bottle of it whenever you see them at the supermarket! Add them into your dish, fry noodles with it, put it into your steamboat soup or even just use it as a dip like sambal!
Now I feel like I'm promoting Sha Cha Sauce for the Taiwanese! :p

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